Carrots: Miso Honey Glazed Whole Roasted

These carrots, oh man. Roasted carrots are flavor-packed all on their own but carrots that are roasted in a simple 4 ingredient miso glaze??? Completely speechless.

White miso, in a nutshell, is a fermented soybean paste and gives any recipe a flavor-packed and mellow umami flavor. I’ve only simply started cooking with it, but so far I’ve made a satisfying Spring Vegetable Soba Noodle Stir-fry, a short and simple miso salad dressing to drizzle over this handsome (and equally tasty) Avocado and Raw Sweet Potato Salad and now these rich and beautifully caramelized Miso Honey Glazed Whole Roasted Carrots.

I’m on a roll and I’m not quitting the miso any time soon.

You can find miso at most major grocery stores. I’ve seen it in the refrigerated produce section, next to the salad dressings and vegetarian items but that was after I bought it on amazon. Typical.

Whether your roasting a chicken for Sunday dinner or want a colorful side for you Easter ham, these miso honey glazed carrots go with only about everything and will certainly brighten up your dinner table.

And what is more colorful than shiny glazed jewel toned carrots? Not a whole lot.

To Make These Miso Honey Glazed Whole Roasted Carrots Set out:

• small to medium organic carrots, leafy tops trimmed and discarded
• white miso paste
• honey
• rice vinegar (unseasoned)
• low-sodium tamari or low-sodium soy sauce
• cilantro leaves
• chopped hazelnuts

I bought organic heirloom carrots. The fine orange, yellow and purple jewel toned ones. In my opinion, the organic carrots or any smaller sized carrots (usually with their leafy green tops still in tact) are tender and roast a whole lot quicker than the large, thick carrots you find in a bag. Only trim off those tops, give them a good scrub and dry with a kitchen towel.

Preheat your oven to 425℉ (or 220℃).

Then in a small bowl, measure and add the 3 tablespoons of white miso paste and 2 tablespoons each of honey, rice vinegar and low-sodium tamari (or low-sodium soy sauce).

Whisk until smooth and you’re good to go.

Place 1-1/2 pounds of carrots onto a rimmed metal baking sheet and drizzle with the miso honey glaze.

Using your impeccably clean hands, toss the carrots until coated generously with the glaze.

Make sure that every carrot is coated from root to tip, then slide the pan onto the middle rack in your hot, preheated oven. Roast for 10 minutes, then remove, using oven mitts, and shake the pan and continue roasting for an additional 10 to 15 minutes or until the carrots are caramelized and tender.

Caramelized perfection.

Arrange the miso honey glazed whole roasted carrots onto a platter (or individual plates) and sprinkle with chopped hazelnuts and fresh cilantro leaves.

I like how the cilantro adds a fresh burst of flavor and green. While the hazelnuts add a nutty warmth of flavor. If you don’t have hazelnuts, I would try chopped pistachios, pecans, walnuts or toasted slivered almonds.

My regular part? Those extra crispy ends. ❤️

Enjoy! And if you give this Miso Honey Glazed Whole Roasted Carrots recipe a try, let me know! Snap a photo and tag me on twitter or instagram!