Honey and soy sauce might just be my new favourite flavour combination. You see that extra glaze that I drizzled all over these carrots after they’d finished roasting? I have no shame in telling you that I licked the plate clean – not a drop remained. Well, maybe I have just a little bit of shame. But it was so totally worth it. I am aware that this is barely even a recipe, but it was just too good not to share.
I love soy sauce (anything I ever make that’s even remotely Chinese gets thoroughly drenched in it), but I sometimes find it a little too salty, so the sweetness of the honey balances it out perfectly. Similarly, honey is often too sweet on its own, so the soy sauce tones it down. It’s a match made in heaven.
I’ve already mentioned that this is barely even a recipe, but seriously: honey + soy sauce + oil, poured over carrots, and finished with a few sesame seeds. That’s it. A two year old could make these. They don’t call this blog ‘simple vegetarian recipes’ for nothing.
I sometimes really like carrots, and other times I find them a bit uninspiring. Boiled or steamed – meh. I can take them or leave them. But as soon as they’re roasted, something awesome happens and they become one of the best things on my plate. Roast them and cover them in honey and soy sauce, and I’ll happily eat a whole panful of them. Considering how simple it was to liven up these carrots, I’ll definitely be using this recipe often!
By the way, I’m back at my parents’ house now, ready for a few days of family gatherings (with both my family and my fiancé’s), enormous meals and too much wine. It’s going to be ace. So excuse me if the blog is a little quiet for the next few days! I hope you’ll all be too busy enjoying yourselves to notice. Merry Christmas!
- 2tbsp oil
- 1tbsp soy sauce
- 1tbsp honey
- Black pepper
- 150g baby carrots (or normal carrots cut into sticks)
- 1tsp sesame seeds
- Combine the oil, soy sauce and honey in a mug, and season with black pepper. Drizzle over the carrots, and toss to coat (if you want, you can save a tablespoon or so of the glaze to add after the carrots have finished roasting).
- Roast in an oven heated to 190°C (Gas Mark 5 / 375°F) for 30 minutes, or until the carrots are just tender.
- Scatter with the sesame seeds and serve warm.
More festive side dish recipes:
Apple and goat’s cheese dauphinoise potatoes
Roasted brussels sprouts with goat’s cheese, lemon and walnuts
Cheesy herbed potatoes Anna
Roasted squash wedges with tomato and goat’s cheese crumb
Broccoli cheese mashed potatoes from Cooking Classy
Kale and wild rice casserole from Half Baked Harvest