These easy honey glazed carrots are a delicious side dish, perfect for any occasion. They come with a savoury twist in the form of miso paste, which adds loads of flavour to this simple recipe.
You might also like mashed roasted carrots!
Roasted carrots are a delicious side dish, and today I am sharing my super healthy version of this popular classic - honey glazed carrots.
How to prepare the carrots
This is very uncomplicated and there is no need to blanche or steam the carrots beforehand. Simply peel (or just scrub thoroughly using a scourer to remove some of the skin), coat in the honey glaze mixture and roast!
Top tip
You can use any carrot variety including long, thin ones, purple or short stumpy carrots, just ensure they have roughly the same width. If you are using large thick carrots halve or quarter them lenghtwise before roasting. Roasting times may vary.
Honey glazed carrots ingredients
The glaze mixture consists of runny honey, oil, a drop of vinegar, onion granules and miso paste.
The reason I decided to use miso paste in this glazed carrots recipe was to add a more savoury, richer flavour to this dish. Miso goes so well with the sweet carrots and honey!
Miso paste is best known for being the main ingredient of miso soup, of course, but you can use it to add flavour to lots of dishes. You can use it in stews, casseroles or chillies, whether meat or vegetarian. I've also used miso in healthy pulled chicken recipe as well as vegan caesar dressing.
Top tip
The honey glaze mixture has an intense sweet and salty flavour and you won't need to add any salt into this recipe. A grind of pepper (to taste) will suffice.
Step-by-step recipe instructions
1.Preheat the oven to 400 F/200 C/ gas mark 6. In a bowl combine the glaze ingredients and stir until smooth.
2. Pour over the carrots and stir thoroughly using a pastry brush (optional) to make sure they are evenly coated. Sprinkle with pepper.
3. Arrange the carrots in a single layer on top of a large baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until the carrots are lightly browned and tender. Turn over halfway through and increase the heat to 220 C. Serve immediately.
Top tips
- Miso: I used white miso paste in this glazed carrots recipe, but you can use any miso paste. Using darker coloured miso might result in your carrots looking darker after 40 minutes in the oven. Miso is very salty so there is no need to add any salt to this recipe.
- Glaze: You can prepare the glaze in advance and refrigerate, covered, overnight. Give a good stir before combining with the carrots.
- Roasting: Use a large baking sheet so the carrots are not squashed together.
- Best served immediately.
- Not suitable for freezing.
Serving suggestions
These honey carrots are equally delicious with roast turkey, chicken or pork. They make a fantastic holiday season side dish, perfect to serve alongside roast potatoes or roasted celery puree. Try them with my easy turkey wellington with mushrooms and chestnuts.
You might also like
- Vegan Hasselback Sweet Potatoes with Herbs
- Roasted Brussels Sprouts with Cranberries & Chestnuts
- Quick Vegetarian Christmas Stuffing
- Roasted Jerusalem Artichokes with Lemon Thyme
- Balsamic Roasted Root Vegetables
Check out also these other delicious side dish recipe ideas!
Keep in touch!
Have you made these honey roast carrots? I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Honey Miso Glazed Carrots
Equipment
- Large baking sheet
Ingredients
- 1¾ pounds (800 g) carrots, peeled long and thin, similar size
- 2 tablespoons clear honey
- 1½ tablespoons miso paste I used white miso but you can use any
- ⅓ teaspoon onion granules
- 1 tablespoon olive oil
- 1 teaspoon cider vinegar
- Pepper to taste
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.
- Combine the honey, miso, oil, vinegar and onion granules and stir until smooth. Pour over the carrots and stir thoroughly using a pastry brush (optional) to coat evenly. Season with pepper.
- Place the carrots on the baking sheet and bake for 25-30 minutes until lightly browned and tender. Half way through turn them over and increase the temperature to 220 C.
- Remove from the oven and serve immediately.
Notes
- Carrots: Try to use long and thin roughly similar size carrots, or cut larger carrots lengthways into long strips, if you prefer.
- Miso: I used white miso paste in this recipe, but you can use any miso paste. Using darker coloured miso might result in your carrots looking darker after 40 minutes in the oven. Miso paste is very salty so there is no need to add salt.
- Glaze: You can prepare the glaze in advance and refrigerate, covered, overnight. Give a good stir before combining with the carrots.
- Use a large baking sheet so the carrots are not squashed together.
- Best served immediately.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
jenny paulin
I am not sure if I have ever tried miso before. That aside, your carrots do look lovely , I love roasted veg it gives it so much more flavour x
Monika
Thanks Jenny, miso is great in lots of dishes, really worth trying.
Jenny walters
I love roasted carrots and keep meaning to do them on the blog as they are such a staple in our house. I have never had them with miso before though, in fact I have never had miso either! These look beautiful though. Thank you for sharing them with #FiestFriday
Monika
Thanks Jenny, I can’t recommend miso enough, it’s a fantastic ingredient that works in tonnes of dishes.
Judith A. Graber
Roasting veggies is just the perfect way to cook so many vegetables. I love carrots especially with this cooking method. I have never tried miso paste - guess I will have to add that ingredient to my grocery list. Thanks for sharing with this special version of Fiesta Friday - the J Crew and Jangie are happy you came 🙂
Monika
Miso is so fabulous, I really can't praise it enough, it works in tonnes of dishes.
Corina Blum
These sound delicious! I need to try and make some more interesting vegetable side dishes to encourage my children and I think these might be popular with one of them at least!
Monika
Thanks Corina! Just don't tell them you've used miso! Mine wouldn't touch it if I told them.