Miso Glazed Carrots Recipe

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

• 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.

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).

Miso Butter Glazed Carrots

Serves 4 to 6

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

Directions:

1. Arrange a rack in the middle of the oven and heat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
2. 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.
3. 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.
4. Drizzle over the carrots (reserve the saucepan) and toss to coat with your hands. Arrange the carrots into a single layer, cut-side down.
5. Roast for 15 minutes. Flip the carrots and roast until tender and the edges are charred and crispy, about 15 minutes more.
6. 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.
7. Turn off the heat. Add the remaining 1 tablespoon unsalted butter and whisk until melted and the glaze is slightly thickened.
8. 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

• You can make the miso glaze up to five days ahead.
• Leftovers can be refrigerated in an airtight container for up to five days.
• Reheat leftovers in a 350-degree oven for a few minutes.

James Park is a video producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.

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