Miso Glazed Carrots

Name: Miso Glazed Carrots
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 pounds whole carrots with stems (, washed and trimmed (peeling is optional)); 2 tablespoons avocado oil ((or preferred oil)); Salt + fresh-cracked pepper; 2 tablespoons white miso paste ((regular or low-sodium)); 2 tablespoons rice vinegar; 2 tablespoons agave nectar ( or maple syrup); 1 tablespoon sriracha; 1 tablespoon tamari (, low sodium (sub soy sauce)); 1 tablespoon fresh grated ginger; 2 teaspoons avocado oil ((or preferred oil)); 1 clove garlic (, minced); Green onions (, sliced); Sesame seeds

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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!

Overhead view of miso glazed carrots on a white plate.

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:

All ingredients to make carrots on a stone table top.

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:

Three process photos showing cut carrots, making glaze and 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.

Serving Ideas

These Miso Glazed Carrots are perfect for holiday dinners alongside recipes such as my vegan wellington and vegan mashed potatoes, but they also go wonderfully with everyday meals, too. Here are some pairing ideas:

Recipe FAQ's

How do you store roasted carrots?

Roasted carrots can be safely stored in an airtight container or a resealable bag in the fridge for 3-4 days.

How do you reheat roasted carrots?

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.

Can I freeze roasted carrots?

You can freeze them in an airtight container for 3-4 months, but the firmness and texture will change.

Side view of miso glazed carrots on a white plate.

More carrot recipes to try

Love carrots? Here are some more recipes to try out.:

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5 from 2 votes