Miso-Butter Roasted Carrots
Sweet roasted carrots get dressed up with a glossy miso-butter glaze — the kind of side dish that feels fancy enough for Christmas dinner but carries Lunar New Year energy, too.
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.
Notes
Swap honey for maple syrup to keep it vegan. Baby carrots work too, just reduce roasting time. These reheat beautifully, making them holiday-table friendly. For toddler plates, slice carrots lengthwise so they’re easier to nibble.