Miso Glazed Carrots

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!

Course Side

Cuisine American

Prep Time 10

Cook Time 20

Servings People

Calories 205kcal

Author Melissa Huggins

Equipment

Large Rimmed Baking Tray
Basting Brush

Ingredients

2 pounds whole carrots with stems , washed and trimmed (peeling is optional)
2 tablespoons avocado oil (or preferred oil)
Salt + fresh-cracked pepper

Miso Glaze

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

Garnish (optional)

Green onions , sliced
Sesame seeds

US Customary - Metric

Instructions

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.

Notes

It's important that the carrots are all about the same width or they will cook unevenly. Cut larger ones in half to match the rest. I used carrots that were mostly on the thin side already, so I only needed to cut a few. If you have just slightly thicker carrots that will be too thin when cut in half, just increase the initial roasting time.

The initial roasting time is an approximate estimate. This will vary slightly depending on the size of the carrots and if you like them crisp-tender or very tender.

Dry your carrots well before adding the oil and seasonings. This will help them roast easier.

Nutrition