These Miso Glazed Carrots are fork-tender with crispy, caramelized edges and an incredible, sweet-and-salty umami glaze with just a hint of heat. Quick and easy to prepare, they’re an elevated veggie side that leaves even the pickiest eaters asking for seconds!
Why You’ll Love This Miso Glazed Carrots Recipe
These miso roasted carrots are a staple on my Easter table alongside my baked ham with brown sugar glaze and funeral potatoes. However, they’re simple enough for everyday meals, too! Crisp around the edges, soft and tender in the center, and bursting with Asian-inspired sweet, savory, spicy, and umami flavors, they’re the absolute best way to enjoy fresh carrots.
I got this recipe idea from one of my good friends who made a version of this recipe during one of our weekly Sunday dinners. I had one bite, and I knew I had to recreate the recipe.
I could honestly eat an entire platter by myself, and all my friends and family always agree. Even better, they’re easy to prep, require minimal hands-on time, and store well. You may never go back to another carrot recipe again!
Ingredients and Notes
Carrots: We’re using two pounds of whole carrots. Skip the baby cut options, which are watery and lacking in flavor.
Oil: I prefer avocado oil for its high smoke point and neutral flavor, but olive oil or any cooking oil you like best will work.
Red Miso: Also known as aka miso, red miso is a fermented soybean paste that is often aged for a year or more. As a result, it has a deep, reddish-brown color and a bold, salty, umami flavor.
Honey: This adds sweetness, balancing the savoriness and contributing to the caramelized exterior. Maple syrup also works, if preferred.
Ginger and Garlic: These add a tangy, sweet, savory taste.
Sesame Oil: A finishing oil, this adds a delicious nutty flavor to the glaze.
Rice Vinegar: The acidity adds brightness and balance to the glaze.
Red Pepper Flakes & Sriracha: Adjust to taste, depending on your spice preferences.
How to Make Miso Glazed Carrots
Step 1. Wash and trim your carrots, and let them dry well. Peel the skins, if desired. It’s optional, but it can help improve their texture. Slice any super-thick carrots in half to create equal-sized pieces.
Step 2. Toss the carrots with oil, salt, and pepper, and spread them out in an even layer on a parchment paper-lined baking sheet. Roast until they’re almost tender, flipping halfway through.
Step 3. In the meantime, whisk all the ingredients for the miso glaze in a bowl.
Step 4. Toss the carrots with the glaze, and continue to roast until they’re fork-tender with crispy, caramelized edges.
Step 5. Garnish with green onions and sesame seeds, and enjoy warm!
Tips & Tricks
- Dry the carrots really well. Any moisture will cause the carrots to steam instead of roast, which will prevent caramelization.
- Create even pieces. If some carrots are much thicker than others, slice them lengthwise so everything cooks at the same rate. Uneven pieces will result in an uneven texture.
- Avoid overcrowding. Make sure to spread the carrots in a single layer with space between them. If they overlap, they will trap steam, which prevents the delicious, golden, crispy edges from forming.
- Go light on the salt. Red miso is naturally salty. So, season your carrots with salt conservatively at first. You can always add more, but you can’t take it away!
How to Store
Once cool, leftovers can be transferred to an airtight container and stored in the fridge for up to 3-4 days. I don’t recommend freezing miso carrots, because they tend to become mushy once thawed.
To serve, reheat leftovers in the oven at 375°F just until they’re warmed through and crisp. Keep a close eye on them to prevent the glaze from burning! You can also use the microwave in a pinch, but your carrots won’t be as crispy.
More Easy Side Dish Recipes
- Southern Fried Cabbage with Bacon
- Cauliflower Au Gratin with Gruyère and Bacon
- Roasted Brussel Sprouts with Bacon and Dates
- Candied Yams
- Roasted Green Beans with Mushrooms and Crispy Onions
- Southern Collard Greens with Smoked Turkey
I hope you love this Roasted Miso Carrots Recipe! It’s sweet, savory, salty, crisp, tender, and always a crowd-pleaser. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Roasted Miso Glazed Carrots
Ingredients
- 2 lbs carrots
- 1 tbsp avocado oil or other cooking oil
- 2 tbsp red miso
- 2 tbsp honey
- 3 tsp ginger crushed
- 2 cloves garlic crushed
- 1 tbsp sesame oil
- 1/2 tbsp rice vinegar
- 1/2 tsp of red pepper flakes adjust to taste
- 2 tsp sriracha adjust to taste
- salt and pepper
- green onion for topping
- white and black toasted sesame seeds for topping
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Wash and trim the carrots, then dry them well (peeling optional). If any are thick, slice them in half lengthwise.
- Add the carrots to the baking sheet and toss carrots with avocado oil, salt, and pepper, then spread them out so they’re not overlapping. Note, the red miso is pretty salty so be mindful of how much salt you are adding.
- Roast for 18–22 minutes, flipping the pan halfway, until they’re almost tender.
- While they roast, whisk together the sesame oil, red pepper flakes, miso, sriracha, rice vinegar, honey, garlic, and ginger.
- Once the carrots are almost tender, pull them out of the oven and toss the carrots in the glaze then roast another 7–10 minutes until fork-tender with crispy edges and caramelized glaze.
- Serve right away with sliced green onions and sesame seeds.
Notes
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
These were OUTSTANDING!! 10/10. The spices, ginger, and heat are a perfect combination. These paired so nicely with a smoked tri tip. I can’t wait to make again.
So glad these were a hit!!