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Miso-Roasted Carrots

Miso-Roasted Carrots

Lily Coleman
These sweet and savory miso-roasted carrots are a terrific way to upgrade any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Healthy, Side Dish, Vegetarian
Servings 6
Calories 132 kcal

Ingredients
  

  • 2 pounds fresh carrots with tops
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons white miso paste
  • 2 tablespoons packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon sesame oil plus more for garnish
  • 2 teaspoons minced fresh gingerroot
  • 1 garlic clove minced
  • Sesame seeds chopped cilantro, chopped green onion and chili crisp, for garnish

Instructions
 

  • Preheat the oven to 400°.
  • Trim the carrot tops so only a few short stems remain. Arrange carrots on an unlined baking sheet. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Roast 8-10 minutes or until slightly soft.
  • Meanwhile, in a glass measuring cup or small bowl, whisk together miso paste, brown sugar, soy sauce, sesame oil, ginger and garlic. Brush the mixture on the carrots. Roast another 10-12 minutes or until tender and caramelized, turning halfway through the cooking time.
  • Transfer to a serving platter. Drizzle with additional sesame oil and desired garnishes.