Carrots are a truly versatile vegetable. When served raw, they have an earthy flavor and crunchy exterior, and when roasted, they emerge from the oven with beautiful charred spots of caramelization, a sweeter flavor, and a soft, tender texture.
There are so many different ways to prepare roasted carrots, but I’m here to introduce a flavor pairing that may be new to you for carrots: miso! Its earthy, slightly nutty flavor can be used anywhere from a creamy pasta to thumbprint cookies— and now these miso butter glazed carrots. They’re the simple, easy side dish that will be welcome on any dinner table.
Why you’ll love it
Umami-packed miso is used in both the marinade and as a glaze, delivering incredibly flavorful and tender roasted carrots.
These glazed carrots are an easy, versatile side dish that would pair well with roast chicken, pan-seared salmon, or grilled steak.
Key ingredients
Carrots: Look for medium-sized, firm carrots for this recipe. You can also use a variety of colorful carrots if you like.
White miso paste: White miso paste tends to be more mild in flavor with a slightly nutty and sweet aftertaste. It’s the most ideal miso paste to use here, as its flavor won’t overpower the carrots.
Honey: Helps the carrots caramelize nicely in the oven during the roasting process while balancing the flavor from the miso.
Rice vinegar: A little bit of sweet acidity from rice vinegar works well with the umami-packed miso paste.
Helpful swaps
You can use parsnips instead of carrots for the same recipe.
Feel free to substitute honey with agave or even maple syrup.
You can substitute white miso paste with other varieties of miso, such as red miso (keep in mind the flavor intensity will change).
Miso Butter Glazed Carrots
Serves 4 to 6
2 pounds carrots
1 medium scallion
4 tablespoons unsalted butter, divided
2 tablespoons white miso paste, divided
2 tablespoons honey, divided
1 tablespoon rice vinegar
3 tablespoons water
1 clove garlic
Toasted white sesame seeds, for garnish
1. Arrange a rack in the middle of the oven and heat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
2. Peel and trim 2 pounds carrots. If they are more than 1-inch thick, cut them in half lengthwise; otherwise, leave them whole. Cut the carrots crosswise on a slight diagonal into 2-inch-long pieces and place on the baking sheet. Thinly slice 1 medium scallion and reserve for garnish.
3. Place 3 tablespoons of the unsalted butter, 1 tablespoon of the white miso paste, 1 tablespoon of the honey, and 1 tablespoon rice vinegar in a small saucepan. Cook over medium-low heat, whisking constantly, until the butter is melted and the mixture is combined and slightly sticky, about 2 minutes.
3. Drizzle over the carrots (reserve the saucepan) and toss to coat with your hands. Arrange the carrots into a single layer, cut-side down.
4. Roast for 15 minutes. Flip the carrots and roast until tender and the edges are charred and crispy, about 15 minutes more.
5. Meanwhile, place the remaining 1 tablespoon white miso paste, 1 tablespoon honey, and 3 tablespoons water in the reserved saucepan (no need to wash). Place over medium-low heat. Finely grate 1 peeled garlic clove directly into the saucepan. Whisk until the mixture is combined and starting to bubbling.
6. Turn off the heat. Add the remaining 1 tablespoon unsalted butter and whisk until melted and the glaze is slightly thickened.
7. When the carrots are ready, transfer them to a serving bowl. Drizzle the miso-butter glaze over the carrots. Garnish with the reserved scallions and toasted white sesame seeds.
Recipe notes
You can make the miso glaze up to five days ahead.
Leftovers can be refrigerated in an airtight container for up to five days.
Reheat leftovers in a 350-degree oven for a few minutes.
(James Park is a video producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
