This is the one veggie dish that keeps people coming back for more! These honey miso glazed carrots make eating vegetables effortless. They are sweet, salty, and packed with umami. If you have a hard time eating veggies because they're boring, you're going to wish you knew about this recipe sooner!
I started making this for the holidays but it's honestly something I'll be making year-round. This and my roasted honeynut squash are my favorites during the winter months because who doesn't love a warm roasted vegetable?
Tell me more about Honey miso glazed carrots
These are inspired by the classic honey roasted carrots, which I was blown away by when I discovered them in college. I wanted to add a little Asian kick to it (as I do with most of my recipes) and realized that miso honey roasted carrots make the BEST combination. The balance of the sweet, salty, savory, garlicky, umami is what gets me to happily eat my vegetables, especially during the holidays when it's competing with all the other holiday sides for room in my stomach.
Why you'll love this miso glazed carrots recipe
- Ready in 45 minutes
- It's a crowd pleaser!
- Uses 3 core ingredients with some pantry staples
- Great for a meal prep veggie
Jump to:
Ingredients
- Carrots: Whole carrots cut into sticks or the "les petites carrots" from Trader Joe's works great. Avoid pre-cut baby carrots.
- Miso paste: Use white miso paste for a lighter but still satisfying miso flavor.
- Honey: To balance out the saltiness and helps with caramelization.
- Soy sauce: Use low sodium soy sauce for more umami depth and color without it being too salty.
- Garlic cloves: Fresh is best here!
- Salt: Kosher salt or Diamond's Crystal Salt is my go-to for seasoning.
- Neutral oil: A high heat oil like avocado oil works great.
- Scallions: For garnishing.
See recipe card for quantities.
How to make these miso glazed carrots
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- If using whole carrots, quarter them or cut them into uniform sticks about 3-4 inches long and ½ inch thick. Try to keep them similar in size so they cook evenly.
- Drizzle the carrots with oil, enough to lightly coat the carrots along with a teaspoon of kosher salt. Toss to combine and spread the carrots in a single layer on your prepared baking sheet. Roast for 10-15 minutes until they start to soften.
- While the carrots are roasting, make your miso glaze. In a small bowl, whisk together miso paste, honey, soy sauce, minced garlic, and oil until smooth and combined.
- Remove the carrots from the oven and drizzle about ¾ of the glaze over them. Toss the carrots until they're evenly coated.
- Place the carrots back in the oven for another 10-12 minutes until they're slightly caramelized.
- Remove from the oven and drizzle with the remaining glaze. Top with scallions and enjoy warm.
FAQ
Absolutely! Make the glaze ahead of time and pre-roast the carrots. Before you're ready to eat the, toss the carrots in the glaze and roast them in the oven at 400F until caramelized!
Other recipes to try:
- Easy Hibachi Beef Bowl
- Lemongrass Vermicelli Noodle Bowl
- Vietnamese-ish Mille-Feuille Nabe
- Pineapple Teriyaki Meatballs
Miso Glazed Carrots
Ingredients
- 2 lbs carrots peeled
- 4 tablespoon white miso paste
- 4 tablespoon honey
- 2 tablespoon low sodium soy sauce
- 6 garlic cloves minced
- 3-4 tablespoon neutral oil
- 2 scallions, greens only, sliced
Instructions
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- If using whole carrots, quarter them or cut them into uniform sticks about 3-4 inches long and ½ inch thick. Try to keep them similar in size so they cook evenly.
- Drizzle the carrots with oil, enough to lightly coat the carrots along with a teaspoon of kosher salt. Toss to combine and spread the carrots in a single layer on your prepared baking sheet. Roast for 15-20 minutes until they start to soften.
- While the carrots are roasting, make your miso glaze. In a small bowl, whisk together miso paste, honey, soy sauce, minced garlic, and oil until smooth and combined.
- Remove the carrots from the oven and drizzle about ¾ of the glaze over them. Toss the carrots until they're evenly coated.
- Place the carrots back in the oven for another 10-12 minutes until they're slightly caramelized.
- Remove from the oven and drizzle with the remaining glaze. Top with scallions and enjoy warm.
Leave a Reply