Miso Glazed Carrots
This miso glaze is slightly sweet, buttery, and slightly charred to release its umami, which makes the carrots more irresistible than candy.
- Prep time
- 5 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 and 1/2 to 2 pounds (700 to 900 grams) carrots (, peeled (*Footnote 1))
- 2 tablespoons olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon chopped chive for garnish ((Optional))
- 1 tablespoon olive oil
- 3 cloves garlic (, minced)
- 2 tablespoons white miso paste ((*footnote 2))
- 1 tablespoon maple syrup
- 1/2 teaspoon cayenne pepper ((or paprika for less spiciness))
Instructions
- 1
Preheat oven to 175 degrees C (350 F). Line a baking sheet with aluminum foil for easy clean up, if needed.
- 2
Dry carrots thoroughly and place onto the baking tray, drizzle with olive oil, sprinkle with salt. Toss with a pair of tongs to evenly coat carrots with oil.
- 3
Bake for 20 to 30 minutes, until the carrots just start to turn tender but are still chewy inside. (*Footnote 3)
- 4
Mix all the ingredients for the glaze while roasting.
- 5
Brush the miso sauce onto both sides of the carrots. You might have a bit of leftover sauce depending on how many carrots you used.
- 6
Return the baking sheet to the oven and roast for a further 20 to 30 minutes, until the carrots turns tender while piercing with a fork, and the surface is lightly caramelized.
- 7
Serve warm as a side.