Miso Roasted Carrots is a colorful and delicious dish that’s perfect for the holidays. The combination of the sweet, roasted carrots with the savory miso glaze is out of this world! Plus, this dish is packed with nutritious ingredients and cooks in just 30 minutes!
Thanksgiving is one of my favorite holidays of the year. And although I’m a fan of the traditional Thanksgiving turkey, I’m usually more interested in the side dishes!
Now I'm excited to bring you my Miso Roasted Carrots. Roasting vegetables in the oven caramelizes their natural sugars and heightens their flavor. The combination of the sweet roasted carrots and the savory miso glaze in this dish is a flavor bomb!
These miso glazed carrots are elegant, colorful, delicious, and easy to make. Plus, they’re packed with nutritious ingredients!
Why You'll Love This Dish
- Fast- these miso glazed carrots cook in 30 minutes!
- Easy- simply toss all the ingredients together and let the oven do the work!
- Healthy- packed with nutritious ingredients
- Delicious- sweet carrots coated in a sticky, savory glaze- yum!
- Kid-friendly- a great way to get your kids to eat their veggies
These miso-glazed roasted carrots are packed with nutrient-dense ingredients like carrots, miso paste, and Greek yogurt.
- Carrots are rich in several vitamins, minerals, fiber, and antioxidants. They're especially rich in beta carotene, which gets converted to Vitamin A in the body. Vitamin A is important for vision, immunity, growth and reproduction.
- Miso is a fermented soybean paste that’s rich in probiotics. Probiotics are the healthy bacteria that help support your gut microbiome and are important for digestive health. Miso paste has a nice, rich taste that adds a pop of flavor to recipes.
- To serve on the side with the miso roasted carrots, I make a simple Greek yogurt sauce. Greek yogurt is another excellent source of gut-friendly probiotics. It's also rich in protein and is a good source of vitamins and minerals including calcium and phosphorus.
Ingredient notes and substitutions:
- Carrots- I used beautiful rainbow carrots from my local grocery store but you can use any type of carrots
- Miso paste- I use white miso paste in this dish but you can use any type including yellow or red. Miso has a deeply rich, savory flavor that adds tons of flavor to dishes. It's the epitome of umami, the fifth basic taste (in addition to sweet, salty, sour and bitter). You can buy miso paste online or find it in specialty grocery stores like Whole Foods.
- Honey- balances out the savory miso; you can use maple syrup or agave instead
- Rice vinegar- I use unseasoned rice vinegar for a touch of acidity
- Soy sauce- I use reduced sodium soy sauce to control the amount of sodium
- Greek yogurt- forms the base of the sauce I drizzle on top of the miso roasted carrots
Miso Roasted Carrots Step-By-Step Instructions
Scroll down to the recipe card for full details.
- Step 1- Make the miso glaze for the carrots by mixing the miso paste, oil, honey, rice vinegar, and soy sauce together in a bowl.
- Step 2- Reserve a small amount of the sauce to pour on the carrots after they’re done cooking. Toss the rest of the sauce with the carrots on a sheet pan.
- Step 3- Roast carrots in the oven 25-30 minutes until caramelized and softened, turning them halfway through. Remove from oven and toss the carrots with the remaining miso glaze.
- Step 4- Drizzle yogurt sauce on top of the carrots and serve.
- Roasting vegetables at high temperature in the oven caramelizes their natural sugars and heightens their flavor.
- I reserve a little bit of the miso glaze to toss with the carrots after they come out of the oven. This adds even more flavor.
- To keep these miso roasted carrots vegan, use maple syrup or agave instead of honey and skip the Greek yogurt sauce or use a dairy-free yogurt.
Miso paste is a Japanese fermented soybean paste. It has a deeply rich, savory flavor that adds tons of flavor to dishes. It's the epitome of umami, the fifth basic taste (in addition to sweet, salty, sour and bitter). There are many different types of miso paste available including white, yellow, and red. The darker varieties will give your dishes a richer color and flavor.
I highly recommend buying miso paste for these miso glazed carrots as it is a crucial ingredient. However, in general, soy sauce, fish sauce or tahini can be used as a substitute for miso paste.
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Miso Roasted Carrots
- ½ cup plain Greek yogurt
- 1 tablespoon white miso paste
- 1 teaspoon honey or agave
- ½ teaspoon reduced sodium soy sauce (tamari if gluten free)
- 2 teaspoons rice vinegar
Miso Roasted Carrots
- 2 bunches rainbow carrots washed, peeled and stems trimmed
- 2 tablespoons neutral-flavored oil like safflower or vegetable oil
- 1 ½ tablespoons white miso paste
- 1 tablespoon honey, agave or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon reduced sodium soy sauce (tamari if gluten free)
- Optional garnish: chopped cilantro
- Preheat the oven to 400°F.
- To make the yogurt sauce, whisk the Greek yogurt, miso paste, honey, soy sauce, and rice vinegar together in a bowl. Set aside.
- Line 2 sheet pans with parchment paper. Spread the carrots out on the sheet pans in a single layer. If any of the carrots are very large, slice them in half lengthwise.
- Whisk the oil, miso paste, honey, rice vinegar, and soy sauce together in a bowl until smooth. Reserve a small amount of the sauce to pour on the carrots after they’re done cooking. Pour the rest of the sauce on the carrots and toss to coat them evenly.
- Roast carrots in the oven 25-30 minutes until caramelized and softened, turning them halfway through. Remove the carrots from the oven and pour the remaining sauce on them. Toss to combine.
- Arrange the carrots on a serving platter and drizzle some yogurt sauce on top. Garnish with cilantro.