Maple And Miso Glazed Roasted Carrots Recipe

I absolutely love this recipe because it combines sweet and savory flavors in such a perfect way, thanks to the magical duo of maple syrup and miso paste. Plus, the roasted carrots come out with this gorgeous caramelized finish that’s totally Instagram-worthy and tastes incredible!

I adore crafting recipes that unite singular flavors, and my Maple and Miso Glazed Roasted Carrots do just that. This dish is a delightful blend of maple syrup and white miso paste for a perfect sweet-savory balance, and the amount of carrots in this dish packs it with bright color.

It has a good amount of sesame oil to give it a nice nuttiness that complements the other flavors beautifully. And then there’s the color: a pound of vibrant carrots makes for a recipe with a ton of visual appeal.

Ingredients

Carrots contain abundant fiber and beta-carotene, which help maintain and improve vision and support the immune system.

Olive oil: Fats that are good for your heart, increases vitamins and flavors.

Maple Syrup: Adds natural sweetness and depth, along with caramelization.

Miso Paste: Deliciously umami, it delivers gut-benefiting probiotics that confer health benefits.

Soy Sauce: Enhancer of flavor that is salty and contains protein.

Vinegar, rice: This vinegar adds a mild acidity and helps you digest your food.

Sesame Oil: An aroma that hints at nuts, a fat that’s rich in good health.

Powdered garlic: Contains savory depth; contains antioxidants.

Ingredient Quantities

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• 1 pound carrots, peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon white miso paste
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Sesame seeds, for garnish (optional)
• Chopped fresh parsley or cilantro, for garnish (optional)

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Instructions

1. Your oven should be set to 425°F (220°C) ahead of time, and a baking sheet should be readied with parchment paper.

2. In a sizable mixing bowl, combine the extra-virgin olive oil, maple syrup, white miso paste, soy sauce, rice vinegar, sesame oil, garlic powder, and freshly ground black pepper. Whisk thoroughly until the mixture is smooth and well-blended.

3. The peeled and trimmed carrots should be added to the mixing bowl and tossed thoroughly to ensure they are evenly coated with the glaze.

4. Place the glazed carrots in a single layer on the baking sheet that has been prepared in advance.

5. Put the carrots in the preheated oven and allow them to roast for 20 minutes. At this point, take out the baking sheet and stir the carrots around a little. This will promote even cooking for the remaining time they’re in the oven.

6. Put the baking sheet back in the oven, and keep on roasting the carrots for 10-15 more minutes, or until you can pierce them easily with a fork and they have developed some nice, dark brown caramelization on their surfaces.

7. Toasting sesame seeds for use as a garnish requires just a small skillet and 2-3 minutes of your time. Use this simple method to toast nuts and seeds for a crunchy, flavorful garnish.

8. When the roasting process for the carrots is finished, move them to a dish that will be serving them.

9. If you are using sesame seeds, toast and then sprinkle them over the roasted carrots for an added texture and flavor.

10. If a warm dish is what you’re after, serve your Maple and Miso Glazed Roasted Carrots with a garnish of freshly chopped parsley or cilantro. Then enjoy.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Sizable mixing bowl
5. Whisk
6. Knife (for peeling and trimming carrots)
7. Vegetable peeler
8. Skillet (for toasting sesame seeds, optional)
9. Fork (for checking tenderness of carrots)
10. Serving dish

FAQ

• Q: Can I use baby carrots instead of regular carrots?Yes, baby carrots can be used. However, adjust the roasting time, as they may cook faster.
• Q: What can I substitute for white miso paste?A: Yellow miso paste can be utilized in place of the flavor-providing ingredient, but red miso paste should not be used if the intent is to stay true to the flavor profile.
• Q: Is there a substitute for olive oil in this recipe?You may use any neutral oil that you like, such as canola or sunflower oil, for similar results.
• Q: How should I store leftovers?B: Any remaining food should be placed in a container with an airtight seal and stored in the refrigerator. It will be safe to eat for up to 3 days.
• Q: Can I make this dish ahead of time?A: The glaze can be made ahead of time, but for the best texture, roast the carrots just before serving.
• Q: What can I use instead of soy sauce for a gluten-free option?A: As a gluten-free alternative to soy sauce, use tamari or coconut aminos.
• Q: Do I need to peel the carrots?It is recommended to peel for a smooth texture. However, if you prefer a rustic look, you can skip peeling and simply scrub the carrots clean.

Substitutions and Variations

Change 2 tablespoons of honey for maple syrup.
Instead of white miso paste, use 1 tablespoon of red or yellow miso paste.
1 tablespoon of tamari or coconut aminos in place of soy sauce
1 teaspoon lemon juice or apple cider vinegar instead of rice vinegar
1 teaspoon vegetable oil or canola oil in place of sesame oil

Pro Tips

1. Cut Uniformly To ensure even cooking, slice the carrots into consistent sizes and thicknesses. If some carrots are thicker, consider halving or quartering them.

2. Enhance Miso Flavor Dissolve the miso paste in a small amount of warm water before adding it to the glaze to ensure it’s evenly distributed and the flavor permeates every bite.

3. Preheat the Baking Sheet Place the empty baking sheet in the oven while it preheats. Adding the carrots to the hot sheet helps caramelize the bottoms more quickly, enhancing flavor and texture.

4. Caramelize Don’t be afraid to let the carrots develop a deep caramelization. This adds to both the flavor and the visual appeal. If they appear to be browning too quickly, you can cover them lightly with foil.

5. Garnish Freshly Add the chopped parsley or cilantro at the very last moment before serving. This keeps the herbs vibrant and fresh, adding a nice contrast to the sweetness of the carrots.