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.
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
- ⅙-¼ 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.
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How can you make these maple and miso roasted carrots using what you already have? Here are some ideas…
- No miso? ➝ you can use soy sauce or coconut aminos instead (if using soy sauce, don't add any additional salt)
- No butter? ➝ sub olive oil or avocado oil
- No maple syrup? ➝ use raw honey instead