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Braised & Charred Glazed Carrots

An image of prepared Braised & Charred Glazed Carrots made with honey, carrots, Swanson® Chicken Broth and walnuts.
  • prep time: 10 min
  • total time: 55 min
  • serves: 4 people

Familiarity doesn't have to breed contempt, as this Braised & Charred Glazed Carrots recipe proves!  Yes, everyone has carrots on hand, but that doesn't mean they have to be boring!  Coated with an inspired blend of ground chiles, ginger, honey, broth and other umami-boosting ingredients, these carrots roast until caramelized.  Lime slices roast with the carrots for the last few minutes, adding a bright pop of sour to these sweet and spicy carrots.  Finish with walnuts, fresh mint and sea salt just before serving.  Braised & Charred Glazed Carrots will bring new appreciation for this underrated vegetable.  This recipe was created in partnership with Bon Appétit and DeVonn Francis.


  • 1 teaspoon chile de arbol powder or crushed whole chiles
  • 1 piece ginger root (about 4 inches long), peeled and roughly chopped (about 1/4 cup)
  • 2 cloves garlic, peeled
  • 1/4 cup honey
  • 2 tablespoons coconut aminos
  • 1 teaspoon ground turmeric
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon fish sauce
  • 2 pounds medium carrot, peeled and tops trimmed
  • 2 cups Swanson® Chicken Broth
  • 1 lime, cut into very thin slices
  • 1/2 cup fresh mint leaves
  • 1 cup walnuts, toasted and coarsely chopped


  • Tips

    • If you want the carrots to look more charred, you can broil them for a few minutes after roasting.
  • Step 1

    Heat the oven to 425°F.  Grind the chile powder, ginger and garlic with a mortar and pestle until the mixture forms a paste  Stir in the honey, coconut aminos, fish sauce, vinegar and turmeric (if you don't have a mortar and pestle, add the ingredients to a blender and blend until smooth).

  • Step 2

    Arrange the carrots on a rimmed baking sheet.  Spoon the chile mixture over the carrots.  Pour the broth in the pan until the bottom is just covered.

  • Step 3

    Roast on middle oven rack for 30 minutes, basting once with the broth halfway through the roasting time.  Remove from the oven and baste again.  Add the lime slices.

  • Step 4

    Roast for 15 minutes or until the carrots are tender and caramelized.  Serve the carrots topped with the mint and walnuts and sprinkle with flaky sea salt.

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