The perfect combination of a savoury glaze with sweet carrots take these Miso Roasted Carrots from a side dish to a highlight!
You’ll love these carrots served alongside Shoyu Chicken!
As a parent of two teenagers, I know I need to work extra hard to make vegetables interesting. My challenge is to keep our dinner table full of vegetables that they don’t just choke down, but actually enjoy!
Is this even possible? Absolutely! It takes a bit of creativity and slightly more effort than just boiling and adding salt. But no doubt it is worth it in the end.
This recipe for miso roasted carrots is a great example of how vegetables can be so much more than a forgettable side dish. When carrots are roasted with a miso coating, the result is a combination of sweet and savoury that is really exciting!
Miso is one of the best ways to bring savoury flavours for any dish. So much so that it is considered the definition of the flavour ‘umami’!
Many glazes use sugar, but I went with maple syrup instead. I find that maple syrup brings much more that just a sweet taste, and makes for a more complex and interesting pairing. Maple works great on its own as well, like with these Maple Glazed Carrots.
To add another layer of flavour to the salty and sweet I mixed in Gochujang paste, soy sauce and mirin to make this impressive glaze. The result is a beautiful combination of sweet, tangy and savoury with a hint of spice.
Once you master this glaze you will be able to use it for a whole range of recipes! Personally, I’m looking forward to trying it with parsnips.
Recipe tips and notes
- While I used mixed colour carrots for this recipe, any carrots will do. I find the extra colour makes this a far more interesting looking dish and a more attractive addition to the dinner table.
- Cut the carrots into similar sized pieces before placing in the oven. This allows them to cook at a similar rate.
- The maple syrup can be replaced by sugar. Sugar and maple syrup have a similar level of sweetness so an equal amount of sugar can be used. Stir it into the glaze well to ensure it is fully dissolved.
Miso roasted carrots are firmly side dishes, which begs the question, beside what?
Truth is, anywhere you would serve classic roast carrots. The added miso brings a burst of flavour that breaks through the savoury flavours of roast dinners.
Storage and leftovers
No reason not to enjoy leftover roasted vegetables the next day, or the day after that! Keep the roasted carrots covered and refrigerated for up to 3-4 days.
It’s simple to reheat roasted vegetables. Whey can be warmed up in the microwave or an air fryer but I prefer returning them to the oven. Place them in an oven preheated to 200C/400F and leave them for 5-10 minutes or until they are hot all the way through.
More vegetable side dish recipes
- Easy Roasted Parmesan Brussels Sprouts and Carrots
- Honey Garlic Roasted Parsnips
- Garlic Butter Sautéed Cauliflower with Breadcrumbs
- Maple Glazed Roasted Carrots
Miso Roasted Carrots
- 900 g / 2 lbs carrots
- 2 tbsp brown miso paste
- 1 tsp Gochujang paste
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp olive oil or vegetable oil
- Preheat the oven to 200C/400F.
- Add miso paste, Gochujang paste, maple syrup, soy sauce and mirin to a bowl and stir to combine.
- Peel the carrots and cut into equally sized pieces, toss with the glaze and roast at 200C/400F for 50-55 minutes. Add more glaze half way through the roasting.