Honey-Glazed Gingery Roasted Carrots

What’s tastier than sweet, roasted carrots with honey on them? Yes, that’s right, NOTHING. This is my own spin on a recipe from the November 2014 issue of Woman’s Day.

Make ahead: prepare without honey; refrigerate overnight. To reheat, bring to room temperature and bake at 375ºF until hot, then toss with honey.

Active: 20 min

Total: 1 hr

Servings: 8


  • 3 lbs medium carrots, peeled and cut into 3-inch pieces
  • 1 tsp Chinese five-spice
  • 1 2-inch piece fresh ginger, peeled and coarsely grated
  • 4 tbsp olive oil
  • Salt and pepper
  • 3 tbsp honey


  1. Heat oven to 400ºF. On a large rimmed baking sheet, toss the carrots, five-spice, and ginger with the oil, 3/4 tsp salt and 1/4 tsp pepper.
  2. Transfer half the carrots to a second baking sheet, and spread the carrots in an even layer. Roast both sheets until the carrots are golden brown and tender, 35 to 40 minutes.
  3. Remove from oven, drizzle the honey over the carrots and toss to combine.

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