Sweet and savory Miso Butter Glazed Carrots are the ultimate side dish for this holiday season. Taking less than 30 minutes, it’s an easy and creative recipe that makes eating vegetables fun!Jump to Recipe
Get creative this holiday season with this recipe for Miso Butter Glazed Carrots! It’s a fun and creative twist on the usual roasted maple or balsamic vegetables that we’re so used to seeing. Serve them next to my Greek Crispy Chicken Thighs for a complete and hearty meal.
Roasting carrots in a miso and honey mixture turns eating vegetables into a treat! The carrots cook in oil and salt for 10 minutes in the oven before being drenched in dreamy miso butter and sweet honey. The soft carrots then soak in all of the sweet and savory flavors while the outside develops a caramel-like glaze.
It’s a fun and easy side dish to try for the holidays or when you need something quick on a weeknight. All you need are a handful of ingredients and less than 30 minutes to bring it all together!
What is miso?
Miso is a fermented soybean paste commonly used in Japanese cooking. It’s made by blending soybeans, grains, salt, and koji culture (for fermentation) together, then leaving it to ferment for 6 months to 5 years.
There are many types of miso, but they can all be categorized by color: red, white, and blended.
- Red miso: This has a stronger flavor and is much more salty, due to its longer fermentation process.
- White miso: This is less salty and has a more mild flavor because it’s made with more grains than soybeans.
- Blended miso: A combination of white and red, for when you want balance!
You can use any color of miso you like in this recipe, but white has the most neutral flavor and won’t overpower the natural carrot taste.
Ingredients you need
The ingredients in this glazed carrot recipe add deep and savory flavors to a normally simple vegetable. It’s an inventive and creative side dish, perfect for when you want to impress family members around the holidays.
This is what you need:
- Whole Dutch carrots
- Miso paste
- Unsalted butter
- Olive oil
- Sea salt
- Sesame seeds
What are dutch carrots?
Also known as baby carrots, dutch carrots are much smaller and skinnier than the kind that comes in a large bag at the grocery store. They’re usually sold in a bunch with their green tops still attached.
Dutch carrots have a slightly sweeter, more “organic” flavor than other varieties, making them an ideal choice for a fancy side dish. Since they come in so many colors as well, you can really add a pop of color to your plate with just a few carrots!
How to make Miso Butter Glazed Carrots
This quick and easy side dish is perfect when you need veggies in a pinch. Make it for Thanksgiving, Christmas, or any family gathering!
Here’s how to make it:
- Make the miso butter: Preheat the oven. Mix the softened butter and miso paste together in a small bowl.
- Prepare the carrots: Clean, trim, and peel the carrots. Rub in olive oil and salt, then place them on a baking sheet. Roast for 10 minutes.
- Toss in miso butter: Remove the carrots from the oven and toss gently in the honey and half of the prepared miso butter. Place them back in the oven for another 8 to 10 minutes
- Serve: Toss the roasted carrots in the remaining miso butter, add your garnish, and serve.
Bring a large pot of water to a boil, lower the heat to medium, then add in the carrots. Let them cook for 8 to 10 minutes or until they’re fork-tender, then drain. Heat a skillet over medium heat with the olive oil, then add in the carrots and toss with salt, miso butter, and honey.
Move the carrots around in the pan for 2 or 3 minutes to cook and coat in the flavors. Add to a serving plate with the garnishes when done.
Helpful recipe tips and substitutions
- Can’t find colorful dutch carrots? Just peel and cut regular orange carrots into quarters lengthwise instead.
- Don’t want to use carrots? The miso glaze would be delicious on roasted sweet potatoes, squash, parsnips, and other root vegetables.
- Both red and white miso paste will work. Keep in mind that white miso has a milder flavor than red and won’t be overpowering.
- Don’t want to use honey? Maple syrup is an excellent substitution, especially in fall!
Store any leftover roasted carrots in an airtight container in the fridge. They should last for about 5 to 6 days.
Reheating them in a 400ºF oven or in a skillet over medium heat will help retain their texture and flavor. They can be reheated in the microwave for 1 or 2 minutes but may turn out softer than you like.
More side dishes for the holidays
Fill your holidays or weeknight dinners with plenty of creative and delicious side dishes:
- Loaded Air Fryer Baked Sweet Potatoes
- Roasted Butternut Squash Risotto
- Raw Brussels Sprouts Salad
- Crispy Smashed Potatoes With Roasted Garlic
- Delicata Squash Salad
If you give these Miso Butter Glazed Carrots a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!
Miso Butter Glazed Carrots
Roasted Miso Butter Glazed Carrots
- 2 bunches dutch carrots trimmed and peeled
- 1 ½ tbsp olive oil
- sea salt to taste
- 1 ½ tsp miso paste
- 2 tbsp unsalted butter softened
- ½ tbsp honey
- 1 tsp sesame seeds
- 1 tbsp cilantro finely chopped
- Preheat oven to 400°F.
- Mix the softened butter and miso paste together in a small bowl.
- Clean, peel, and trim the carrots as necessary.
- Rub the olive oil and salt into the carrots, place them on a baking sheet or in a shallow baking dish, then roast for 10 minutes.
- Remove from the oven and pour on the honey and half of the miso butter. Toss gently before placing them back in the oven for another 8 – 10 minutes.
- Once cooked, toss the carrots in the remaining miso butter. Transfer them to a serving platter and add garnish with sesame seeds and cilantro.
- Store any leftover roasted carrots in an airtight container in the fridge. They should last for about 5 to 6 days.
- Reheating them in a 400ºF oven or in a skillet over medium heat will help retain their texture and flavor. They can be reheated in the microwave for 1 or 2 minutes but may turn out softer than you like.