Miso Butter Glazed Carrots
Miso is a fantastic ingredient that makes simple roasted carrots into something magical.
Serves4 to 6
Prep15 minutes
Cook35 minutes
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.