Go Back
–+ servings
Top down view of miso glazed carrots in white bowl.
Print

Miso Glazed Carrots with Honey

Miso glazed carrots are prepared by roasting carrots then coating them with an easy miso glaze for an intensely savoury finish. Simple to make and perfect for any occasion. Ready in 30 minutes!
Course Dinner, Lunch
Cuisine gluten free, vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 89kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet and parchment paper
  • Large mixing bowl
  • Small non-stick pan

Ingredients

  • 2 pounds carrots
  • 1½ tablespoons miso paste any
  • 1½ tablespoons honey
  • 2 tablespoons cider vinegar
  • ½ teaspoon garlic granules
  • 1½ tablespoons olive oil
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 425 F/220 C/180 fan/gas mark 7. Line a large baking sheet with parchment paper and set aside.
  • Prepare carrots: Clean (or peel) the carrots thoroughly and cut into 2-inch pieces. Place in a large mixing bowl, add the oil, season lightly with salt and pepper and stir until thoroughly coated in the oil.
  • Roast carrots: Arrange the carrots in a single layer on top of the baking sheet and roast in the centre of the oven for about 12 minutes. They should still be quite al dente.
    TIP: You may need to adjust roasting times for very small or large carrots.
  • Make glaze: To the mixing bowl you used for the carrots add the miso, honey, vinegar and garlic granules. Whisk until the mixture is smooth. Transfer to a small pan and cook over a gentle heat for about 4 minutes until the glaze starts to thicken stirring all the time.
    TIP: Make the glaze while the carrots are in the oven.
  • Add miso glaze: Remove the carrots from the oven and increase the oven temperature to 475F/240 C/gas mark 9. Using a pastry brush coat the carrots with the glaze mixture. Roast in the centre of the oven for another 15 minutes or so. Remove from the oven and serve immediately.
    TIP: The glaze will thicken as it cools so add a drop of vinegar to loosen the consistency, if required, before using.

Notes

    • I used white miso, but you can use any miso paste. 
    • You can, but don't need to, peel the carrots. If you don't peel them be sure to clean them well using a vegetable brush.
    • Roasting times may vary depending on the size of your carrots.
    • Use a large baking sheet to allow the carrots to roast evenly.
    • Best served immediately.
    • Leftover miso glazed carrots can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
    • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 89kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 198mg | Potassium: 377mg | Fiber: 3g | Sugar: 9g | Vitamin A: 18947IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 0.5mg