Carrots are truly a versatile vegetable. They can be eaten raw, biting into the crispy skin and enjoying the sweet natural flavor. Carrots can also be roasted, coming out of the oven with beautiful charred spots on the surface, enhancing their sweetness and providing a soft, warm, and mild texture.
There are numerous methods to roast carrots, and here we introduce a new flavor combination: miso! You might not have thought of it before, but miso’s unique flavor profile with a subtle nutty aroma can be used in many dishes, from creamy pasta to thumbprint cookies. Now, add miso-glazed roasted carrots to the list. This is a simple and easy-to-make side dish that is sure to be a hit on any dinner table.
The umami-packed miso serves as both a marinade and a glaze for the roasted carrots, resulting in tender and flavorful carrots that are simply irresistible.
Miso-glazed roasted carrots is a simple yet versatile side dish that pairs well with roasted chicken, pan-seared salmon, or grilled steak.
For the carrots: select medium-sized, firm carrots. If desired, a variety of colored carrots can also be used.
White miso paste: White miso has a milder flavor profile with hints of nuttiness and sweetness. Its taste complements the carrots perfectly.
Honey: Helps the carrots caramelize better during roasting and balances out the flavor of miso.
Rice vinegar: The gentle sweet and sour notes of rice vinegar pair well with the umami flavor of miso.
In this recipe, parsnips can be used as a substitute for carrots.
Agave or maple syrup can be used instead of honey.
Different types of miso, such as red miso, can be used as a substitute for white miso (note that the intensity of the flavor will vary, as red miso is aged and has a stronger taste).
Serves 4-6
2 pounds carrots
1 medium-sized scallion
4 tablespoons unsalted butter, divided into 2 portions
2 tablespoons white miso paste, divided into 2 portions
2 tablespoons honey, divided into 2 portions
1 tablespoon rice vinegar
3 tablespoons water
1 clove garlic
Toasted white sesame seeds, for garnish
1. Place a rack in the middle of the oven and preheat to 425°F (218°C).
2. Peel and trim the carrots. If carrots are over 1 inch thick, halve them lengthwise; otherwise, leave them whole. Cut the carrots into 2-inch-long pieces on a diagonal and place on a baking sheet. Chop the scallion into thin slices for garnish.
3. In a small saucepan, combine 3 tablespoons of unsalted butter, 1 tablespoon of white miso paste, 1 tablespoon of honey, and 1 tablespoon of rice vinegar. Heat over medium-low heat, stirring constantly until the butter is melted, the mixture is well combined, slightly thickened, and sticky, about 2 minutes, creating the miso glaze.
4. Drizzle the miso glaze over the carrots on the baking sheet (set the saucepan aside without cleaning it), toss to coat with your hands evenly, and arrange the carrots cut-side down in a single layer.
5. Roast for 15 minutes. Flip the carrots and roast for another 15 minutes, until the carrots are tender and the edges are crispy and caramelized.
6. Meanwhile, in the reserved saucepan from step 4, combine the remaining 1 tablespoon of white miso paste, 1 tablespoon of honey, and 3 tablespoons of water. Heat over medium-low heat. Crush 1 peeled garlic clove directly into the mixture, stir to combine, and cook until it starts to simmer.
7. Remove from heat. Add the remaining 1 tablespoon of unsalted butter, stirring until melted and the miso sauce thickens slightly.
8. Transfer the roasted carrots to a serving bowl, drizzle with the miso sauce. Garnish with sliced scallions and toasted white sesame seeds on top.
The miso glaze and sauce can be prepared up to five days in advance.
Leftovers can be stored in an airtight container in the refrigerator for up to five days.
Reheat in a 350°F (177°C) oven for a few minutes before serving.
Whether served as a side dish or a main course, miso-glazed roasted carrots are sure to be a crowd-pleaser with their harmonious blend of flavors and textures.