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Miso Roasted Rainbow Carrots

Miso Roasted Rainbow Carrots

The Foodie Physician
Miso Roasted Rainbow Carrots is a colorful, delicious dish that’s perfect for the holidays. It’s packed with nutritious ingredients and is so easy to make.  I like to serve these carrots with a tangy Greek yogurt sauce and chopped cilantro for the perfect finishing touch!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American, Asian
Servings 8

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 (or tamari)
  • 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.
Keyword carrots, gut-friendly, holiday, vegetarian
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