You’ll love these carrots served alongside Shoyu Chicken! As a parent of two teenagers, I know I need to work extra hard to make vegetables interesting. My challenge is to keep our dinner table full of vegetables that they don’t just choke down, but actually enjoy! Is this even possible? Absolutely! It takes a bit of creativity and slightly more effort than just boiling and adding salt. But no doubt it is worth it in the end. This recipe for miso roasted carrots is a great example of how vegetables can be so much more than a forgettable side dish. When carrots are roasted with a miso coating, the result is a combination of sweet and savoury that is really exciting!
Miso glaze
Miso is one of the best ways to bring savoury flavours for any dish. So much so that it is considered the definition of the flavour ‘umami’! I’m a huge fan of in on vegetables like roasted cabbage, miso aubergine (eggplant) and especially fond of adding it to pork chops. Many glazes use sugar, but I went with maple syrup instead. I find that maple syrup brings much more that just a sweet taste, and makes for a more complex and interesting pairing. Maple works great on its own as well, like with these Maple Glazed Carrots. To add another layer of flavour to the salty and sweet I mixed in Gochujang paste, soy sauce and mirin to make this impressive glaze. The result is a beautiful combination of sweet, tangy and savoury with a hint of spice. Once you master this glaze you will be able to use it for a whole range of recipes! Personally, I’m looking forward to trying it with parsnips.
Serving suggestions
Miso roasted carrots are firmly side dishes, which begs the question, beside what? Truth is, anywhere you would serve classic roast carrots. The added miso brings a burst of flavour that breaks through the savoury flavours of roast dinners. So when you next make roast beef or chicken, and mash potatoes and are looking for something to round it off, you know how to do it!
Storage and leftovers
No reason not to enjoy leftover roasted vegetables the next day, or the day after that! Keep the roasted carrots covered and refrigerated for up to 3-4 days. It’s simple to reheat roasted vegetables. They can be warmed up in the microwave or an air fryer but I prefer returning them to the oven. Place them in an oven preheated to 200C/400F and leave them for 5-10 minutes or until they are hot all the way through.
More vegetable side dish recipes
Easy Roasted Parmesan Brussels Sprouts and Carrots Honey Garlic Roasted Parsnips Garlic Butter Sautéed Cauliflower with Breadcrumbs Maple Glazed Roasted Carrots
