Miso-Roasted Carrots

Name: Miso-Roasted Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pounds fresh carrots with tops; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons white miso paste; 2 tablespoons packed brown sugar; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon sesame oil, plus more for garnish; 2 teaspoons minced fresh gingerroot; 1 garlic clove, minced; Sesame seeds, chopped cilantro, chopped green onion and chili crisp, for garnish

Total Time Prep: 10 min. Cook: 20 min.

Yield 6 servings

Test Kitchen Approved

These sweet and savory miso-roasted carrots are a terrific way to upgrade any meal.

Ingredients

2 pounds fresh carrots with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white miso paste
2 tablespoons packed brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil, plus more for garnish
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
Sesame seeds, chopped cilantro, chopped green onion and chili crisp, for garnish

Directions

Preheat the oven to 400°.
Trim the carrot tops so only a few short stems remain. Arrange carrots on an unlined baking sheet. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast 8-10 minutes or until slightly soft.
Meanwhile, in a glass measuring cup or small bowl, whisk together miso paste, brown sugar, soy sauce, sesame oil, ginger and garlic. Brush the mixture on the carrots. Roast another 10-12 minutes or until tender and caramelized, turning halfway through the cooking time.
Transfer to a serving platter. Drizzle with additional sesame oil and desired garnishes.

Nutrition Facts

1 serving: 132 calories, 6g fat (1g saturated fat), 0 cholesterol, 753mg sodium, 19g carbohydrate (12g sugars, 3g fiber), 2g protein.

These miso-roasted carrots are the perfect way to upgrade plain ol' steamed veggies as a side dish for supper. —Lauren Habermehl, Pewaukee, Wisconsin

Recipe Creator