Miso-Roasted Carrots

This year, I’ve been trying to improve my side dish game. Too often, I put all my focus and time into the main course, and then I simply cobble together something quick and easy for the sides. While nobody complains about steamed vegetables every night, it seems as if there’s so much potential to be had. These miso-roasted carrots are one of my latest efforts, and let’s just say the bar has been raised. For better or worse, now my family has higher expectations for what a vegetable side dish can be.

Thankfully, these miso-roasted carrots are pretty fuss-free, so I don’t mind making them any time my kids request them. Yes, that’s right—kids of all ages love these carrots. If you have a few faces at your table reluctant to eat their vegetables, give this recipe a try.

I think what makes these carrots so irresistible is their balance of sweet and savory flavors. When roasted in the oven, the carrots become sweeter as their natural sugars concentrate and caramelize. Halfway through cooking, the roasted carrots are then brushed with a thick glaze made with miso paste, soy sauce, brown sugar, garlic and ginger. If you’re not familiar with miso paste, it is a savory Japanese seasoning made from fermented soybeans with a texture similar to dense peanut butter. It has a very intense umami flavor, so a little bit goes a long way.

Miso-Roasted Carrot Ingredients

• Carrots: Choose carrots that are smaller than 3/4-inch in diameter at their thickest point to ensure they cook within the specified cook time. Selecting carrots of a similar size in both length and thickness will help with even roasting.
• Olive oil: A light drizzle of olive oil helps promote browning and caramelization of the carrots in the oven as they roast.
• Salt and pepper: Salt and pepper offer a simple seasoning for the carrots as they begin to roast in the oven.
• Miso paste: This fermented soybean seasoning can be found nearby all other Asian sauces and condiments at your local supermarket. This recipe calls for white miso, which is milder and sweeter than other types. It complements the veggie’s sweetness in this carrot recipe without overpowering its flavor. Use any leftover miso in our miso salmon recipe.
• Soy sauce: A tablespoon of soy sauce lends an extra boost of umami flavor. If you need a gluten-free option, opt for tamari. By the way, if you are gluten-sensitive, check the packaging of the miso paste as well. While many miso pastes are considered gluten-free, it doesn’t hurt to confirm that ingredient as well.
• Brown sugar: A little bit of this type of sugar adds delectable sweetness and balances the other rich, salty, savory flavors in the glaze.
• Garlic and ginger: This dynamic duo of aromatics is a popular combination in Asian recipes.
• Sesame oil: This fragrant oil is a great way to finish these carrots and give them an extra burst of flavor.
• Garnishes: While miso-roasted carrots are delish as-is, a bit of chopped green onion or cilantro adds color and freshness before serving. You can also finish the dish with a few sesame seeds or chili crisp for spice and crunch.

Directions

Step 1: Prep the carrots

Preheat the oven to 400°F. Trim the green carrot tops so that only a few short stems remain. Arrange the carrots on an unlined baking sheet, then drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.

Editor’s Tip: If you don’t peel the carrots, you may want to wash and pat them dry before arranging them on the baking sheet.

Step 2: Roast

Roast in the oven for 8 to 10 minutes or until the carrots just begin to soften.

Step 3: Make the glaze

Meanwhile, stir together the miso paste, brown sugar, soy sauce, ginger, garlic and sesame oil in a small bowl.

Remove the carrots from the oven and brush the mixture evenly over the carrots on all sides.

Step 4: Finish cooking and serve

Return to the oven for an additional 10 to 12 minutes, turning halfway through. Remove the carrots from the oven once they are tender and slightly caramelized. Transfer to a serving platter and top with a drizzle of sesame oil and your choice of sesame seeds, chopped cilantro, chopped green onion and/or chili crisp. Serve warm.

Editor’s Tip: If you prefer cooked carrots with a little crunch, cook until the lesser end of the cooking time. If you enjoy carrots that are tender all the way through, cook toward the longer end of the specified time.

Miso-Roasted Carrot Variations

• Use an alternative sweetener: Honey also works nicely in this recipe. Substitute 2 tablespoons of honey for the brown sugar when mixing the glaze.
• Try it with other vegetables: This glaze isn’t only tasty on carrots! Try it on sweet potatoes for an Asian spin on glazed sweet potatoes, or brush it over parsnips, beets or red onions. A medley of all of the above would also be divine. If combining multiple vegetables, chop them into pieces that are roughly the same size so they cook evenly.

How to Store Miso-Roasted Carrots

Miso-roasted carrots should be stored in an airtight food storage container and kept refrigerated.

How long do miso-roasted carrots last?

For the best taste and texture, enjoy miso-roasted carrots within three or four days.

What’s the best way to reheat miso-roasted carrots?

You can warm miso-roasted carrots in a covered microwave-safe container until heated through. Alternatively, reheat on a sheet pan in an oven preheated to 350° until heated through.

Miso-Roasted Carrot Tips

Can you make this miso-roasted carrots recipe in an air fryer?

Yes! To make air-fryer miso-roasted carrots, preheat an air fryer to 400° and spritz the basket with cooking spray. Cut the carrots into pieces that will fit in the basket, then toss them evenly in the glaze. Working in batches, cook the carrots in a single layer for about 10 minutes, flipping halfway through cooking. Serve warm, topped with desired garnishes.

Should you peel carrots before roasting?

If you’re using young, slender carrots, the skin is fairly tender, so you can leave it on. If you prefer a smoother look and taste, you should peel the carrots before cooking.

What else can you serve with miso-roasted carrots?

These miso-roasted carrots pair like a dream with a bed of fluffy, perfectly cooked rice and Asian-inspired recipes. Try soy-glazed scallops, Asian chicken thighs or soy-ginger pot roast. Orange soy salmon would also make a great main course to serve with these carrots.