Amazing Honey Ginger Roasted Carrots

honey ginger roasted carrots

It’s no secret that we love carrots over here. They are inexpensive, always available, easy to make in a lot of ways with a lot of flavors, versatile, and kid-friendly. So we’re always busy finding new ways to make this star veggie into a wonderful side dish perfect for family meals. Our Honey Ginger Roasted Carrots is a stunning dish with bias-cut carrots coated in a luxurious, buttery, honey and ginger sauce.

honey ginger roasted carrots in serving dish

The Techniques

Bias Cut

Start your Honey Ginger Roasted Carrots with a 2-pound bag of fresh carrots that you’ve trimmed and sliced. But we’re not doing any ordinary rounds with this recipe. Instead, we are cutting the carrots on a bias, which means diagonally so that you get long ovals, about 1/2-inch thick instead of round coin-like pieces. Cutting on the bias gives you a prettier finish and more surface area for that flavorful sauce.

honey ginger roasted carrots closeup

Oven Roasting

We love this hands-off way to cook carrots because it softens them to perfection and does not require you to stand by the hot stove stirring and preventing the carrots from burning. The heat is just enough to keep the honey from scorching and the butter from browning too much, so that the two combine with freshly grated ginger to form a sauce that is silky and coats every single carrot.

honey ginger roasted carrots viewed from above

Tips for Honey Ginger Roasted Carrots

Lining the Pan

This is made on a sheet pan, which allows the carrots to roast evenly in a single layer. To make clean-up easier, line your pan with a large piece of aluminum foil. After the carrots finish cooking and you have moved them to your serving bowl, carefully lift the edges of the foil to encourage the sauce to run towards the middle, then lift and pour from the fold right into the serving bowl with the carrots. After that, you can dispose of the foil and your pan should remain clean.

honey ginger roasted carrots with a spoon

Use Your Carrot Scraps

This is one of our favorite tips for frugal, scrappy cooking. When you cook carrots, don’t throw out the ends and peels. Instead, make sure your carrots are scrubbed thoroughly before trimming and peeling them. Throw the ends and peels into a freezer-safe container. Do the same with celery ends and onion peels. All of these scraps can go in the same bag.

When you have a full bag and some time – at least two hours – put all of your scraps into a large pot and cover with water. Add a bay leaf or two and a handful of whole black peppercorns if you have them, then bring to a boil. Cover and allow to simmer for at least an hour, then remove from the heat and allow to cool in the pot. Strain out the veggies and pour your freshly-made vegetable stock into sealable containers. Store in the freezer for up to 6 months or in the refrigerator for up to 3 months and use to make soup or other recipes. It’s a super simple way to use what you would normally throw away and make something truly delicious and endlessly useful!

honey ginger roasted carrots

Serving Your Honey Ginger Roasted Carrots

We like these alongside simple roasted chicken or steak, but they really go with so many main dishes. Try serving them alongside one of these options:

If you like carrots like we do, try our other carrot-filled goodies:


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honey ginger roasted carrots

Honey Ginger Roasted Carrots

Our Honey Ginger Roasted Carrots is a stunning dish with bias-cut carrots coated in a luxurious, buttery, honey and ginger sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free, Side Dish
Cuisine American
Servings 4 people


  • 2 pounds fresh carrots peeled and sliced on the bias 1/2 inch thick
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon black pepper


  • Prep: Preheat your oven to 400 degrees F. Prepare a sheet pan by lining it with aluminum foil, then place the sliced carrots on it.
  • Make the Sauce: Whisk together the remaining ingredients and pour over the carrots. Stir to ensure that all the pieces are covered with the sauce.
  • Roast and Serve: Roast for 15 minutes. Give the carrots a quick stir and roast for 10 more minutes or until fork tender. Transfer to a serving bowl along with all of the sauce and serve immediately.
Keyword carrots, ginger, honey
Tag @mealtimejoy on instagram if you made this recipe

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