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.
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
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.
- 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.
