- Recipes
- Side Dishes
- Vegetables
James Park
James ParkVideo Producer
James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.
published Mar 16, 2024
Be the first to leave a review!
Miso is a fantastic ingredient that makes simple roasted carrots into something magical.
Serves4 to 6Prep15 minutesCook35 minutesreviews
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
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 (like these honey glazed 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 in Miso Butter Glazed Carrots
- 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.
How to Make Miso Butter Glazed Carrots
- Make a miso butter marinade: Mix butter, white miso paste, honey, and rice vinegar together — it should be slightly sticky, but liquidy.
- Coat the carrots with the marinade: Cut the carrots into bite-size pieces, coat them with the miso marinade, and lay flat in a single layer on a rimmed baking sheet.
- Roast the carrots: Bake in a preheated oven at 425°F for 30 to 35 minutes, flipping them at the halfway point.
- Make a miso butter glaze: Meanwhile, make a miso butter glaze by mixing butter, white miso paste, honey, water, rice vinegar, and garlic (it should be pourable while being slightly syrupy).
- Glaze and serve: Transfer the roasted carrots to a plate, and evenly glaze them on a serving platter. Garnish with toasted sesame seeds and scallions.
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).
Storage and Make-Ahead Tips
- Leftovers can be refrigerated in an airtight container for up to five days.
- You can reheat the leftovers by warming them in the preheated oven at 350°F for a few minutes.
- You can make the miso glaze up to five days ahead.
Miso Butter Glazed Carrots Recipe
Miso is a fantastic ingredient that makes simple roasted carrots into something magical.
Prep time 15 minutes
Cook time 35 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 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
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
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.
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.
Drizzle over the carrots (reserve the saucepan) and toss to coat with your hands. Arrange the carrots into a single layer, cut-side down.
Roast for 15 minutes. Flip the carrots and roast until tender and the edges are charred and crispy, about 15 minutes more.
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.
Turn off the heat. Add the remaining 1 tablespoon unsalted butter and whisk until melted and the glaze is slightly thickened.
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.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
Filed in:
Vegetables
vegetarian
Gluten-Free
Root Vegetables
autumn
Side Dish
