Miso Roasted Carrots

5 from 2 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American, Asian

Diet: Gluten Free, Vegetarian

Servings:

Calories: 96kcal

Author: Dr. Sonali Ruder

Equipment

Sheet pan

Ingredients

Yogurt Sauce

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

Instructions

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.

Nutrition