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–+ servings
A white bowl filled with Ginger soy glazed carrots, garnished with chopped herbs, placed on a woven placemat with a black serving spoon.

Sticky Asian-Style Glazed Carrots with Ginger, Garlic, and Soy

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These Asian-style glazed carrots are crisp-tender, glossy, and full of savory-sweet flavor. I steam the carrots right in the pan, then let them simmer in a quick soy-honey glaze until they’re lightly caramelized and irresistible.

Ingredients

Instructions 

  • Prep carrots: Slice the carrots on a sharp diagonal ½ inch thick.
    2 lb carrots
    Soy Glazed Carrots, sliced and arranged on a wooden cutting board.
  • 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
    A glass Pyrex measuring cup filled with a chunky, reddish-brown sauce mixture for Sticky Carrots and a wooden-handled spoon on a white surface.
  • 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
    Sliced carrots being cooked in a black cast iron skillet with a wooden spatula, producing visible steam—perfect for making sticky carrots.
  • Glaze: Pour the sauce into the pan, let it boil, stirring frequently, until it is a thick glaze that coats the carrots.
    Ginger soy glazed carrots are sautéed in a cast iron skillet with spices, stirred with a black spatula on the stovetop for a flavorful side.
  • 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
    Sticky ginger soy glazed carrots garnished with chopped parsley in a pan, with a black spatula beside them.
Serving: 1 = ¼ of the recipe, Calories: 178kcal, Carbohydrates: 36g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 968mg, Potassium: 809mg, Fiber: 7g, Sugar: 24g, Vitamin A: 38052IU, Vitamin C: 14mg, Calcium: 87mg, Iron: 1mg