Sticky Asian-Style Glazed Carrots with Ginger, Garlic, and Soy
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These Asian-style glazed carrots are quick to make and packed with bold, savory-sweet flavor. Crisp-tender carrots get coated in a glossy, caramelized, soy-ginger glaze that’s so good it’s easy to eat the whole pan.
These Asian-style glazed carrots are one of those side dishes that quietly steals the show. I cut the carrots on the diagonal, lightly steam them right in the pan until they’re crisp-tender, then finish them in a savory-sweet glaze that turns glossy and irresistible as it cooks. It’s simple, fast, and packed with flavor.
The sauce is where the magic happens. Soy sauce, honey, ginger, garlic, and chili flakes simmer together, and I like to add a splash of fish sauce for that deep umami note (it’s optional, but highly recommended). As the liquid reduces, it thickens into a sticky glaze that clings to the carrots and caramelizes just slightly in the pan. A pat of butter at the end gives everything a beautiful shine, and a handful of chopped green onions and cilantro adds freshness and contrast.
This is an easy side dish I reach for whenever I’m making Asian-inspired mains — it pairs especially well with ginger-garlic chicken or anything coming off the grill. And while two pounds of carrots might sound like a lot for four people, trust me: they go fast. The combination of sweet, salty, savory, and just a little heat makes it very easy to polish off the whole pan.
Pairing ideas
The flavors here work really well with Asian-inspired mains and sides. My simple soy sauce chicken and my sesame ginger chicken are both great options. If you’re craving fish, try my slow-baked Asian salmon. For a starchy side, I would choose either smoky roast potatoes or garlic butter rice with Crispy Garlic.
Sticky Asian-Style Glazed Carrots with Ginger, Garlic, and Soy
Ingredients
- 2 lb carrots (cut on the diagonal)
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon fish sauce (see notes)
- 1 tablespoon grated ginger
- 2 cloves garlic (finely minced)
- 1 pinch chili flakes (optional)
- ½ cup water
- 1 tablespoon butter
- ¼ cup minced cilantro
Instructions
- Prep carrots: Slice the carrots on a sharp diagonal ½ inch thick.2 lb carrots
- Make sauce: In a measuring cup, mix the soy sauce, honey, fish sauce, ginger, garlic, and, if using, the chili flakes.3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon fish sauce, 1 tablespoon grated ginger, 2 cloves garlic, 1 pinch chili flakes
- Steam carrots: Add the carrots and water to a large frying pan (cast-iron if you have one) over medium-high heat. Let the carrots boil until the water evaporates, and the carrots are crisp-tender. (If they are not mostly cooked to your liking, add a little more water and continue to cook.)½ cup water
- Glaze: Pour the sauce into the pan, let it boil, stirring frequently, until it is a thick glaze that coats the carrots.
- Finish and serve: Remove the pan from the heat and stir in the butter. Sprinkle the cilantro over top and serve right away.1 tablespoon butter, ¼ cup minced cilantro
Nutrition
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A few more carrot recipes to try
For more inspiration, see all of my carrot recipes.
This is an amazing recipe. My grandson that doesn’t like veggies took second helpings. My whole family enjoyed this recipe.thank you
That’s such a win! 🥰 When a veggie-skeptic goes back for seconds, you know it’s something special. I’m so happy to hear your whole family enjoyed it — thanks so much for sharing that with me!