Easy Honey Miso Glazed Roasted Carrots

These easy honey glazed roasted 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.

Roasted carrots are a delicious side dish, and today I am sharing my super healthy version of this popular classic – honey glazed roasted carrots.

I love roasting vegetables and the festive season is the perfect time to do it.  You’ll need lots of delicious side dishes to accompany your roast turkey, duck or nut roast.  So you might be serving roasted brussels sprouts, roasted sweet potato skins, braised red cabbage, braised carrots or perhaps roasted carrots.

Roasted honey glazed carrots with miso paste

The reason I decided to use miso paste in this roasted carrots recipe was to add more savoury flavour to this dish.  It goes so well with the sweet carrots and honey!  The end result is that these carrots are still sweet but they also have a bit of savouriness about them.

So these simple honey glazed roasted carrots are bursting with flavour!

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.  Miso has a very intense flavour so use it sparingly.  One or two teaspoons should be enough to use in a stew for 4-6 people.

I’ve also used miso in healthy pulled chicken recipe as well as healthy vegan caesar dressing.

Equipment you’ll need

• Kitchen scale and vegetable peeler
• Large and small mixing bowls, spoon and basting brush (optional)
• Large baking sheet and parchment paper
• Serving dish

How to make honey glazed roasted carrots: step-by-step

1.Preheat the oven to 190 C. In a bowl combine the glaze ingredients and stir until smooth.

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2. Pour over the carrots and stir thoroughly using a pastry brush (optional) to make sure they are evenly coated.

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3. Arrange the carrots in a single layer on top of a large baking sheet lined with parchment paper.

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4. Roast for 35-40 minutes or until the carrots are lightly browned and tender.  Turn over halfway through and increase the heat to 220 C. Serve immediately.

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Top tips

• 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 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.

You might also like

• Healthy Creamy Mashed Potatoes with Spinach
• Quick Vegetarian Christmas Stuffing
• Roasted Jerusalem Artichokes with Lemon Thyme

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 Roasted Carrots

These easy honey miso glazed roasted carrots are a delicious side dish, perfect to make during the festive season.  They come with a savoury twist in the form of miso paste, which adds loads of flavour to this simple dish.

5 from 3 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: International

Prep Time: 8 minutes

Cook Time: 40 minutes

Total Time: 48 minutes

Servings: 6 people

Calories: 106.13kcal

Author: Monika Dabrowski

Ingredients

• 800 g carrots, peeled long and thin, similar size
• 2 tbsp clear honey
• 1.5 tbsp miso paste I used white miso but you can use any
• 1/2 tsp onion granules
• 1 tbsp olive oil
• 1 tbsp cider vinegar

Metric - US Customary

Instructions

• Preheat the oven to 375 F/ 190 C/ gas mark 5. 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.
• Place the carrots on the baking sheet and bake for 35-40 minutes until lightly browned and tender. Half way through turn them over and increase the temperature to 400 F.
• 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

Serving: 1serving | Calories: 106.13kcal | Carbohydrates: 19.82g | Protein: 1.78g | Fat: 2.91g | Saturated Fat: 0.42g | Sodium: 251.01mg | Potassium: 435.59mg | Fiber: 3.96g | Sugar: 12.35g | Vitamin A: 22274.67IU | Vitamin C: 7.87mg | Calcium: 46.42mg | Iron: 0.51mg

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