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
