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.