miso carrots, miso glazed carrots, miso roasted carrots
Roasted Miso Glazed Carrots
Serves: 5
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
Keep carrots similar in size so they cook evenly. Roast time depends on thickness. Dry carrots well and don't overlap the carrots in the baking sheet so they roast instead of steam.
Nutritional Information
Calories: 166kcal (8%)Carbohydrates: 27g (9%)Protein: 3g (6%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 380mg (17%)Potassium: 609mg (17%)Fiber: 6g (25%)Sugar: 16g (18%)Vitamin A: 30317IU (606%)Vitamin C: 11mg (13%)Calcium: 67mg (7%)Iron: 1mg (6%)