Miso balsamic roasted carrots are a simple side dish to add to your dinner rotation! They’re sweet and savory, and a delicious way to eat more veggies.
Miso Balsamic Roasted Carrots
One of the easiest ways to change up your weeknight dinners is to switch up your veggie game. Roasted veggies are so easy to whip up, and can be flavored in endless ways.
These roasted carrots are tossed in a simple miso balsamic glaze that caramelizes the carrots in the oven, and seriously tastes so delicious.
These carrots are delicious on their own as a snack, or served with nearly any main course. I love them with my pistachio crusted salmon or with my lentil veggies burgers, but its hard not to eat them straight out of the pan 🙂
How to make miso balsamic roasted carrots
- Start by peeling your carrots. You can leave them whole or cut them into 1-2″ chunks. Baking time may vary if you slice them into smaller pieces
- Season the carrots with salt, pepper and olive oil
- Make your miso marinade by mixing together miso paste, balsamic vinegar, maple syrup and a pinch of salt
- Toss the carrots in the miso glaze, and roast them until crisp and tender
If you wanted to prepare the carrots ahead of time, you can let them marinate in the glaze for a few hours, and roast them right before dinner time!
These carrots are simple and delicious- you guys are going to love them!
What to serve with your Miso Balsamic Roasted Carrots
Lemon Butter Fish
White Bean and Orzo Kale Salad
Firecracker Tofu
Honey Za’atar Salmon
Miso Balsamic Roasted Carrots
Ingredients
- 1 lb carrots, peeled
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp white miso paste
- 1 tbsp maple syrup
- Pinch salt
- Fresh parsley, to top
Directions
- Preheat the oven to 400 F.
- Add the carrots to a sheet pan, drizzle them with the olive oil and season with the salt & pepper.
- In a small bowl, whisk together the miso paste, balsamic, maple syrup and a light pinch of salt.
- Pour the glaze over the carrots and toss them around to coat them evenly. You can roast them right away, or let the carrots marinate for a few hours if you wanted to prepare them ahead of time.
- Roast them for about 25 minutes, flip them and roast for an additional 15-20 minutes.
- Garnish with chopped parsley and serve with your favorite main dish!
Can I make ahead and reheat? Or serve cold?
Yes to both! You can slightly underbake them so that they get perfectly crisp when reheating in the oven, or serve them cold/room temp