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Roasted Carrots with Japanese Soy Sauce – Simple Oven Recipe

A simple roasted carrots oven recipe where natural sweetness meets the gentle umami of Japanese soy sauce—finished in one oven step.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g (10 oz) Carrots peeled and cut lengthwise
  • 40 g (1.5oz) Olive oil
  • 4 tsp Koikuchi soy sauce 耀 Hikari’s
  • To taste Oregano

Equipment

  • 1 Oven

Method
 

  1. Preheat the oven to 200°C (400°F). Cut the carrots lengthwise into 6 equal parts and mix olive oil and soy sauce.
  2. Place the carrots on a baking tray lined with parchment paper. Then, drizzle the olive oil and soy sauce mixture evenly over the whole piece and garnish with oregano.
  3. Roast in the oven for 5 minutes, until the carrots are tender with lightly caramelized edges.

Notes

Fermentation Tip

​​Carrots naturally develop sweetness as they roast, but sweetness alone can feel unfocused. Naturally fermented soy sauce Japanese producers traditionally make contains amino acids formed slowly over time, which help give that sweetness definition—without pushing the flavor forward.
All “耀 Hikari” recipes use naturally fermented seasonings made using traditional methods. If you use machine-made seasonings, use 1.2 to 1.5 times the amount of seasoning.

Serving Notes

  • Serve warm or at room temperature as a vegetable side dish.
  • Pair with grains, roasted tofu, or simple fish dishes.
  • Excellent as part of a composed plate where vegetables play a central role.
  • Works well for meal prep, as flavors settle gently over time.