Miso-Butter Roasted Carrots are glossy, savory-sweet, and just dramatic enough to feel like you planned the menu instead of panic-Googling “vegetable that isn’t boring.” They roast until caramelized at the edges, then get finished with a buttery miso glaze that tastes deeply savory, lightly sweet, and strangely addictive. Christmas dinner energy. Lunar New Year vibes. Tuesday night, but make it smug.
They’re the kind of vegetable that disappears first, leaving behind sesame seeds and a faint sense of superiority.
Why You’ll Love This Recipe
- Big flavor, minimal effort
Roasting does most of the work. The miso-butter glaze handles the rest. - Holiday-ready but weeknight-friendly
Fancy enough for guests, forgiving enough for tired brains. - Sweet, savory, and deeply cozy
Miso brings umami, honey adds warmth, butter makes everything feel intentional. - Plays well with everything
Roasted meats, tofu, rice bowls, or eaten straight from the pan. - Toddler-adjacent approved
Naturally sweet carrots, sliced lengthwise, no negotiation required.
Tips, Tricks & Variations
If your miso feels stubborn, whisk it into the melted butter while it’s still warm — it smooths out instantly. White miso keeps things mellow and slightly sweet, but if you only have yellow miso, go lighter and taste as you go.
To make it vegan, swap butter for a plant-based alternative and use maple syrup instead of honey. The glaze still turns glossy and rich, promise.
For extra drama, finish with a squeeze of lime or a pinch of chili crisp. For extra restraint, don’t — they’re perfect as-is.
Leftovers reheat beautifully and are excellent tucked into grain bowls or chopped into a fried rice situation the next day.
Serving Ideas
These carrots shine next to roast chicken, glazed tofu, or anything that benefits from a little sweetness on the plate. They also hold their own as part of a holiday spread where everything is beige and this is suddenly glowing orange.
Wine-wise, think crisp whites or light reds — something that won’t fight the umami.
FAQ
Can I make miso-butter roasted carrots ahead of time?
Yes. Roast the carrots earlier in the day, then rewarm and glaze just before serving. They keep their texture and flavor beautifully.
What kind of miso works best here?
White miso is ideal for balance and sweetness. Yellow miso works too — just use a lighter hand.
Do baby carrots work?
They do. Reduce roasting time slightly and keep an eye on caramelization.
Miso-Butter Roasted Carrots
Ingredients
Main
- 2 pounds medium carrots peeled and trimmed
- 2 tablespoons unsalted butter melted
- 1 tablespoon white miso paste
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame seeds for garnish
- 2 tablespoons chopped fresh cilantro or scallions for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk together melted butter, miso paste, honey, soy sauce, rice vinegar, olive oil, sesame oil, and black pepper until smooth.
- Place carrots on the prepared sheet and toss with half the miso-butter glaze.
- Roast for 20–25 minutes, turning once, until carrots are tender and caramelized at the edges.
- Drizzle with remaining glaze, sprinkle with sesame seeds and cilantro or scallions, and serve warm.