Maple and Miso Roasted Carrots
In need of a side dish that tastes as good as it looks? You need to add these crowd-pleasing maple and miso roasted carrots to the menu.
When carrots are roasted, their natural sugars are released. As the sugars release, it caramelizes on the outside of the carrots. And while you certainly could eat them at this stage, the glaze kicks them up a notch by adding an umami element thanks to the miso and you’re left with a nice balance of sweet and savory.
The result is tender bites of carrot that nearly melt in your mouth.
Ingredients
- carrots – rainbow if you can find them, or orange
- extra virgin olive oil
- chickpea or mellow white miso
- maple syrup
- dairy-free butter – or regular
- salt & pepper
How to Make Maple and Miso Carrots
Prep the carrots. Wash the carrots and pat them dry before peeling the skin off. Spread out into a single layer with a little space in between on a lined baking sheet. Brush/rub olive oil over the carrots and season with salt and pepper. Place in the oven for 20 minutes, flip the carrots over to brown the other side and cook for an additional 10-12 minutes or until fork tender.
Make the glaze. Melt the butter and add to a small bowl with the maple syrup, miso, and kosher salt. Whisk together until combined.
Glaze the carrots. Brush the glaze over all sides of the carrot and put back in the oven for an additional 3-5 minutes. This helps the glaze melt into the carrots.
Serve warm.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make these maple and miso roasted carrots using what you already have? Here are some ideas…
- No miso? âžť you can use soy sauce or coconut aminos instead (if using soy sauce, don’t add any additional salt)
- No butter? âžť sub olive oil or avocado oil
- No maple syrup? âžť use raw honey instead
Helpful Tips
Cooking with miso
Even though miso is typically known as a salty condiment, both chickpea miso and mellow white (soy-based) miso are very mild, so you still need to add a little salt to balance out the flavors otherwise it’ll taste flat.
Varying cooking times
Depending on the size of your carrots, you may need to leave them in the oven a little longer than stated.
More Veggie Side Dishes You’ll Love
Maple and Miso Roasted Carrots
Ingredients
Roasted Carrots
- 2 pounds carrots
- 1 tbsp extra virgin olive oil
- salt & pepper
Maple and Miso Glaze
- 1 tablespoon dairy-free butter or regular
- 1 tablespoon maple syrup or substitute
- ½ tablespoon chickpea or mellow white miso
- â…™-ÂĽ teaspoon kosher salt, to taste
Instructions
- Preheat the oven to 425°F.
- Prep the carrots. Wash the carrots and pat them dry before peeling the skin off. Spread out into a single layer with a little space in between on a lined baking sheet. Brush/rub olive oil over the carrots and season with salt and pepper. Place in the oven for 20 minutes, flip the carrots over to brown the other side and cook for an additional 10-12 minutes or until fork tender.
- Make the glaze. Melt the butter and add to a small bowl with the maple syrup, miso, and kosher salt. Whisk together until combined.
- Glaze the carrots. Generously brush the glaze over all sides of the carrot and put back in the oven for an additional 3-5 minutes.
- Serve warm. Feeds 4-6 people depending on the size of your carrots.
Notes
- Varying cooking times. Depending on the size of your carrots, you may need to leave them in the oven a little longer than stated.
-
How can you make these maple and miso roasted carrots using what you already have? Here are some ideas…
- No miso? âžť you can use soy sauce or coconut aminos instead (if using soy sauce, don’t add any additional salt)
- No butter? âžť sub olive oil or avocado oil
- No maple syrup? âžť use raw honey instead