Miso Butter Glazed Carrots

published Mar 16, 2024
Miso Butter Glazed Carrots Recipe

Miso is a fantastic ingredient that makes simple roasted carrots into something magical.

Serves4 to 6

Prep15 minutes

Cook35 minutes

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overhead shot of miso butter glazed carrots on a white platter, topped with white sesame seeds and green onion.
Credit: Photo: Alex Lepe ; Food Stylist: James Park

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. 
Credit: Photo: Alex Lepe ; Food Stylist: James Park

How to Make Miso Butter Glazed Carrots

  1. Make a miso butter marinade: Mix butter, white miso paste, honey, and rice vinegar together — it should be slightly sticky, but liquidy.
  2. 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.
  3. Roast the carrots: Bake in a preheated oven at 425°F for 30 to 35 minutes, flipping them at the halfway point.
  4. 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).
  5. 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


  • 2 pounds


  • 1

    medium scallion

  • 4 tablespoons

    unsalted butter, divided

  • 2 tablespoons

    white miso paste, divided

  • 2 tablespoons

    honey, divided

  • 1 tablespoon

    rice vinegar

  • 3 tablespoons


  • 1 clove


  • Toasted white sesame seeds, for garnish


  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

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.