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These Miso Glazed Carrots will liven up any meal with the tastiest flavor-packed combination. They come out of the oven perfectly roasted with a caramelized glaze that is zesty, subtly sweet, and filled with umami flavor!
A side dish can be just as exciting as a main dish without overshadowing it, and I have to say, these Miso Glazed Carrots are just that! The flavors are vibrant and complement many everyday meals.
They are also great for holiday dinners and will add a little pizzazz to your lineup. The flavors are unexpected but are quite addictive, and the colorful dish will look beautiful on your table.
Plus, it'll be ready in just 30 minutes! Once you prepare the carrots, you pop them in the oven to roast while you make the delicious glaze. Then just brush it on in the final 10 minutes and watch the magic happen!
Ingredients, Notes, and Substitutions
Before you scroll to the full recipe below, here are some quick ingredient notes and substitution ideas to check out:
- Carrots - I like to use bunches of small carrots with the tops on. They are slightly sweeter and roast faster. If you can't find them, you can use large carrots. Just cut them in half lengthwise and try to keep them a similar width for even roasting.
- Avocado Oil - I like using avocado oil for roasting because it has a high smoke point and a neutral flavor. However, you can use your preferred oil.
- White Miso Paste - I like the mellow flavor it adds to the glaze, but yellow miso is quite nice too. Red miso will work too, but the flavor is stronger and it will add more salt to the dish.
- Rice vinegar - adds a nice zing and balances everything out. White wine vinegar or apple cider vinegar will work too, but I would reduce the amount by half. Lime juice is a nice replacement too.
- Agave Nectar - maple syrup works well too. If you don't have either, brown sugar will work.
- Sriracha - this adds a nice kick to the recipe, but you can reduce or omit it for less heat. You can also replace it with ¼ teaspoon of red chili pepper flakes or cayenne pepper.
- Tamari - regular soy sauce can be used in its place. Just note that the recipe won't be gluten-free anymore.
- Ginger - I love using fresh for this recipe, but you can replace it with ½ teaspoon of ground ginger.
- Garlic - fresh works well here too, but it can be replaced with 1 teaspoon of granulated garlic.
- Garnish - I used sliced green onions and sesame seeds. This is optional but adds a delicious finishing touch. A drizzle of toasted sesame oil is nice, too.
How to make Miso Glazed Carrots
Here are a few step-by-step photos to show you how easy it is to make glazed carrots:
- Wash, peel, and trim carrots, then pat them dry. Transfer to a large baking sheet, then add oil, salt, and pepper. Toss to coat and spread the carrots evenly on the baking sheet so they’re not overlapping. Roast for 15-20 minutes until they are almost tender.
- Make the miso glaze by whisking all the glaze ingredients in a small bowl until combined.
- When the carrots are almost tender, remove baking tray from the oven and brush each carrot with the glaze, then flip over to glaze the other side. Place in the oven for 8-10 minutes. Carrots are done when they are fork-tender and slightly crispy on the edges.
Tips for roasting glazed carrots
Here are my tips to make perfectly roasted carrots every time:
- Make sure the carrots are about the same size so they roast evenly. I recommend using thin carrots for a shorter roasting time. If some are larger than your thumb, just cut them in half lengthwise. Adjust roasting time if needed.
- Dry your carrots well before adding the oil and seasonings. This will help them roast easier.
- Leave some space between the carrots so they roast instead of steam.
- When glazing the carrots, take them out of the oven and shut the door quickly to keep the oven hot.
- I don't recommend using pre-cut baby carrots for this recipe. They are lacking the flavor that whole carrots have.
- If you want the glaze to be a little crispy and slightly charred, you can brush it on a little earlier in the roasting process. Just watch carefully so it doesn't burn.
Roasted carrots can be safely stored in an airtight container or a resealable bag in the fridge for 3-4 days.
You can reheat glazed carrots in a pan over medium heat with a touch of oil or heat them in the oven at 375 °F. until heated throughout. You can also reheat them in an air fryer at 350 °F for 5 minutes, shaking halfway.
You can freeze them in an airtight container for 3-4 months, but the firmness and texture will change.
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Miso Glazed Carrots
- 2 pounds whole carrots with stems , washed and trimmed (peeling is optional)
- 2 tablespoons avocado oil (or preferred oil)
- Salt + fresh-cracked pepper
- Green onions , sliced
- Sesame seeds
- Large Rimmed Baking Tray
- Basting Brush
- Preheat oven to 425 °F (220°C). For easier cleanup, line a large baking sheet with parchment paper.
- Wash and trim carrots, then pat them dry (peeling is optional). If any carrots are thicker than the width of your thumb, cut them in half lengthwise. Transfer to a large baking sheet, then add oil, salt, and pepper. Toss to coat and spread the carrots evenly on the baking sheet so they’re not overlapping.
- Place in the oven and roast for 15-20 minutes, until they are almost tender, rotating the pan halfway. You should be able to somewhat pierce them with a fork, but not all the way through easily.
- While the carrots are roasting you can make the miso glaze. In a small bowl, whisk together the oil, miso paste, tamari, sriracha, rice vinegar, agave, garlic, and ginger until combined.
- When the carrots are almost tender, remove baking tray from the oven and close the door to keep the oven hot. Now brush each carrot with the glaze and flip over to glaze the other side. Place in the oven for 8-10 minutes. Carrots are done when they are fork-tender, slightly crispy on the edges and the glaze is slightly caramelized. Serve immediately topped with green onions, sesame seeds, and additional black pepper.