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Home » Weeknight Meals » Keto Meals

Miso Butter Glazed Carrots

by lena

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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!

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Close up of multicolored glazed carrots with sesame seeds and cilantro on top.

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.

Multicolored glazed carrots in a white bowl with sesame seeds and cilantro on top.

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
  • Honey
  • Olive oil
  • Sea salt
  • Sesame seeds
  • Cilantro

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!

Peeled carrots in a large bowl. Cilantro, miso, salt, and sesame seeds in small bowls on the side.

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: 

  1. Make the miso butter: Preheat the oven. Mix the softened butter and miso paste together in a small bowl.
  2. 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.
  3. 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
  4. Serve: Toss the roasted carrots in the remaining miso butter, add your garnish, and serve.
3 images of peeled carrots in a large baking dish.

Stovetop instructions

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.

Roasted carrots in a large bowl with sesame seeds and cilantro on top.

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!

Storing leftovers

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.

Close up of multicolored glazed carrots with sesame seeds and cilantro on top.

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

4.1 from 19 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
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!

Ingredients

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

Garnish

  • 1 tsp sesame seeds
  • 1 tbsp cilantro finely chopped

Instructions

  • 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.

Notes

Storage:
  • 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.
Course: Side Dish
Cuisine: American, Asian
Keyword: 30 minute meal, appetizer, roasted, side dish, sides, vegetarian, veggies

Nutrition

Calories: 182kcal | Carbohydrates: 19g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 202mg | Potassium: 544mg | Fiber: 5g | Sugar: 10g | Vitamin A: 28578IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 1mg

You might also like:
Air Fryer Chicken Thighs with Honey Soy Glaze
10-Minute Sweet and Smoky Oven Baked Salmon
Spicy Smoky Red Chimichurri Sauce
French Onion Chicken Meatballs (Low Carb)

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Recipe Rating




Reviews
Questions

Comments

  1. Larisa Sidorov

    at

    5 stars
    Made these for thanksgiving dinner and they were such a hit. They are so easy to make and are different from anything I’ve tasted before, which is amazing. I loved them & so did everyone else. Recipe is also very concise & easy to read.

    Reply
    • lena

      at

      I’m not a fan of carrots and this is the only way I’ll eat them, so happy to hear you loved the recipe Larisa, thank you.

  2. Alisha

    at

    5 stars
    Made this to pair with our steak tonight and they were such a big hit!! Definitely going to be added to our weekly rotation, so easy to make and delicious!!

    Reply
    • lena

      at

      Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!

  3. Teresa

    at

    5 stars
    Made these tonight and they were so delicious! I couldn’t find Miso paste so I substituted with soy sauce- tasted great! Thanks Lena for another wonderful recipe!

    Reply
  4. Inna

    at

    5 stars
    Oh my yumminess!!! crazy obsessed already!

    Reply
  5. Lana Akinshin

    at

    5 stars
    Delicious and is a unique twist to roasting carrots! Recommend 10/10!

    Reply
  6. Tina

    at

    Hi Lena, I am new to Miso paste, is there a specific one you like to use?

    Reply
    • lenaskitchen

      at

      Hi Tina, so I prefer white miso paste. They usually come white or red. The white has a lighter taste than the red. I get mine at the Asian market.

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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Air Fryer Chicken Thighs with Honey Soy Glaze
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Spicy Smoky Red Chimichurri Sauce
French Onion Chicken Meatballs (Low Carb)

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