Glazed Roasted Carrots

Another not officially Chinese recipe, but a fun Asian tweak on glazed carrots, a common side dish this time of year. The idea comes from the September 2009 issue of Food & Wine, but I’ve changed the ingredients and cooking method a bit. A great side dish for an east-west fusion dinner.


  • 1 lb carrots, peeled and roll-cut
  • 1 T unsalted butter, melted
  • 1 T light soy sauce
  • 1 T fresh ginger root, minced (or cut into matchsticks if you prefer a “bigger” ginger kick)
  • 1 T honey
  • salt, to taste


  1. Preheat the oven to 425 F. Preheat a sheet pan in the oven for 5 minutes.
  2. Combine the carrots with the butter, soy sauce, and ginger.
  3. Put the carrots on the hot sheet pan, and roast until almost tender.
  4. Remove the carrots, toss with the honey, and return to the oven until tender.
  5. Remove the carrots to a serving bowl, adjust the seasoning with salt if necessary, and serve.

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