Recipes

Sweet Chili-Glazed Carrots

March 24, 2019

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We’ve had a lot of requests for simpler dishes and sides, so here we go! This is a common one in our home – super delicious, easy to make, and only 6 total ingredients. And for anyone unfamiliar with Thai Sweet Chili sauce, it’s not spicy, so this is a great dish for all palates and ages.

Sweet Chili-Glazed Carrots

Print Recipe
5 from 1 vote

Sweet Chili-Glazed Carrots

A quick side dish that tastes amazing and goes with a variety of dishes. Serve with roasted or grilled meats, fish, or as part of a vegetarian dinner spread. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Keyword: carrots, sides, sweet chili, thai, vegetarian
Servings: 8 people

Ingredients

For Roasting the Carrots

  • 2 lbs carrots peeled, cut into 1in pieces
  • 1 tbsp olive oil
  • 3-4 drops sesame oil

For the Glaze

  • 1/2 cup Thai sweet chili sauce
  • 1 tbsp soy sauce
  • 1 tsp ginger paste
  • 2 tsp garlic minced

To Finish

  • 3 stems green onion green parts only, sliced thinly at an angle

Instructions

Roast the Carrots

  • Preheat the oven to 400 and put your baking sheet in the oven as it preheats. Toss the carrots, olive oil and sesame oil. 
  • Once the oven has heated and the baking sheet has heated for an additional 5 minutes, dump the carrots onto the baking sheet and roast for 15-20 minutes, shaking gently every 5 minutes, until you see dark spots starting to develop.

Make the Glaze

  • Whisk together the sweet chili sauce, soy sauce, ginger paste and minced garlic. 

Finish the Dish

  • Once the carrots come out of the oven, set them aside. Pour the glaze into a pan on the stove over medium heat. Once the glaze really starts to bubble, add the carrots and toss around to coat. Add the green onion and toss together again. Serve warm.

Ingredients and Equipment:

Cutting BoardKnifeCeramic Nonstick Pan
Thai Sweet Chili SauceTamari (soy sauce)Ginger Paste

What do you think?

  1. 5 stars
    So good! I was able to make this tonight on the side of Brazilian black beans and rice. Cilantro sprinkled on top was extra yummy. I’d like to try this glaze next with broccoli and shrimp! So easy. Thank you. :)

  2. Angie says:

    Any way to approximate/substitute the Thai sweet chili sauce? I live in Mexico (Monterrey) but although I’m sure it may be found somewhere around town, I would prefer to try the recipe with more easily obtained ingredients. Thanks! Love your content.

  3. Jessica says:

    That pan toss though!! Love this video. So simple, but informative & beautifully made (video & recipe). Can’t wait to try, thanks!

  4. Kelly says:

    This looks great… thinking of taking it to my sister’s for Easter. Can you share how you would transport/bring a side like this? Just make it completely at home then microwave it a bit before you add it to the buffet line? Thanks!

    • Chris says:

      I would roast the carrots and transport them and the glaze separately, then borrow a pan at your sister’s house to glaze them right before serving. You could also keep a stoneware container in the oven on warm until this was finished, then transfer the carrots to that dish and cover it. Carry it with some hot pads, and when you get there, if it needs warmed, set it back in the oven for a few.

  5. Jill says:

    Chris, this is my jam! I’ve made versions of this dish, and I really appreciate your expert ratios of ingredients to make this not just good, but great. Thank you! Have a nice day.

  6. Jessica says:

    Sweet chili glaze is also amazing on Brussels sprouts!!

  7. Monique says:

    Would the sweet chili pair well with a balsamic glazed chicken? Or would the sweets clash?

    • Chris says:

      I don’t think the flavors would clash, but it could be a lot of sweetness. It may be a better pair if you just season the carrots with salt and pepper and roast them, and toss with a dressing made of equal parts honey and lemon, with a double part of olive oil (probably 2tsp each of honey and lemon, 4 tsp olive oil).

  8. Monique says:

    More easy Easter recipes, please! Can’t wait to try this one out.

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