Miso maple roasted carrots are an easy, delicious and impressive side dish comes together in minutes and everyone will love it, promise.
The power couple you didn’t know you needed.
Seriously, if you have never had the combination of miso and maple you HAVE to make this NOW! You don’t know what you’re missing. I can tell you for a fact that my whole life changed once I started using miso regularly. It’s the best ingredient, it goes with everything. Think of it as a more impressive replacement for salt. You can find the link to the miso I use here. It’s a quick and cheap purchase on Amazon and then all your miso dreams can come true, starting with these Miso Maple Roasted Carrots.
Watch the video!
Tips for making Miso Maple Roasted Carrots
I used Brown Rice Miso for this recipe and you can find it here!
Depending on the size of your carrots the cooking time will vary. For this recipe I used pretty thin organic carrots, so if you are using thicker carrots you will want to add some time. Just keep checking on them to make sure they are tender when they come out!
You will want to shuffle them around and brush more glaze on frequently if you want them to brown. Save some for the very end too!
You can kick these up a notch by adding a splash of sriracha to the mix!
Try serving these at your next party! They are great finger foods, funnily enough, since you can just pick one up and chomp it down. They will be a hit not only because of taste but how pretty they are!
What else is on the menu?
Miso Maple Roasted Carrots
Ingredients
- 2 lbs carrots
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp miso paste
- 1 tsp dijon mustard
- 2 cloves garlic minced
Instructions
- Preheat oven to 400F. Clean your carrots (I didn’t peel mine but you can) and place on a parchment paper lined baking sheet.
- In a small bowl, mix the rest of your ingredients together until well combined. Brush half of the liquid liberally over the carrots until they are completely covered.
- Roast in the oven for 15 mins and then remove from oven, rotate carrots, brush the rest of the liquid onto carrots and place back in the oven to roast for another 15 minutes. The liquid on the paper will most likely burn but that’s okay. Serve immediately!
Notes
- I used Brown Rice Miso for this recipe and you can find it here!
- Depending on the size of your carrots the cooking time will vary. I used pretty thin organic carrots for this recipe, so if you are using thicker carrots you will want to add some time. Just keep checking on them to make sure they are tender when they come out!
- You will want to shuffle them around and brush more glaze on frequently if you want them to brown. Save some for the very end too!
- You can kick these up a notch by adding a splash of sriracha to the mix!
