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.

A plate of ginger soy glazed carrots garnished with chopped herbs, served on a white dish atop a woven placemat. - 1

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.

Sliced Ginger Soy Carrots garnished with chopped herbs in a skillet. - 2 A white bowl filled with Ginger soy glazed carrots, garnished with chopped herbs, placed on a woven placemat with a black serving spoon. - 3

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 .

A white bowl filled with Ginger soy glazed carrots, garnished with chopped herbs, placed on a woven placemat with a black serving spoon. - 4 A white bowl filled with Ginger soy glazed carrots, garnished with chopped herbs, placed on a woven placemat with a black serving spoon. - 5

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

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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

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

A white bowl filled with Ginger soy glazed carrots, garnished with chopped herbs, placed on a woven placemat with a black serving spoon. - 7 A white bowl filled with Ginger soy glazed carrots, garnished with chopped herbs, placed on a woven placemat with a black serving spoon. - 8

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Sliced Soy Glazed Carrots with herbs in a black skillet, partially stirred with a black spatula. - 9

A few more carrot recipes to try

For more inspiration, see all of my carrot recipes .

Balsamic Roasted Carrots

Brown Sugar Carrots with Buttered Pecans

Buttered Carrots

Cumin Roasted Carrots with Cilantro Lime Crema

A white bowl filled with Ginger soy glazed carrots, garnished with chopped herbs, placed on a woven placemat with a black serving spoon. - 10

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

https://www.theendlessmeal.com/sticky-ginger-soy-glazed-carrots/