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Perfect Miso Butter Roasted Carrots: Easy Thanksgiving Side

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These miso butter roasted carrots are sweet from the carrots, savory from the miso, and just a little bit fancy without trying too hard. They’re the side dish that steals the show without stealing your time.

Ingredients

Scale
  • 2 pounds carrots, peeled and trimmed
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons white miso paste
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon sesame seeds, for garnish
  • Fresh parsley or cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Prepare the carrots. Peel them and trim off the tops and tails. If your carrots are thick, cut them in half lengthwise so they cook evenly. If they’re thin, leave them whole. Aim for pieces that are roughly the same size—about 3-4 inches long and 1/2 inch thick.
  3. Make the miso butter glaze. In a small bowl, combine the softened butter, white miso paste, maple syrup, rice vinegar, and toasted sesame oil (if using). Mix until smooth and well combined.
  4. Toss the carrots. Place the prepared carrots in a medium mixing bowl. Add the miso butter glaze and toss until every carrot is evenly coated.
  5. Arrange on the baking sheet. Spread the carrots in a single layer on the prepared baking sheet. Don’t overcrowd them.
  6. Roast for 20-25 minutes. Halfway through (at the 10-12 minute mark), use a spatula to flip the carrots. The carrots are done when they’re tender when pierced with a fork and have deep golden-brown edges.
  7. Garnish and serve. Transfer the roasted carrots to a serving platter. Sprinkle with sesame seeds and fresh parsley or cilantro if using. Add a pinch of flaky sea salt right before serving.

Notes

Don’t skip softening the butter. Cold butter won’t mix smoothly with the miso paste. Use unsalted butter to control saltiness. The miso flavor deepens overnight, so you can roast a day ahead and reheat. For vegan version, use plant-based butter or coconut oil. For lower sugar, skip the maple syrup.

Nutrition

Keywords: miso butter roasted carrots, Thanksgiving side dish, roasted carrots, miso carrots, easy vegetable side, holiday side dish

Find it online: https://dinadishes.com/perfect-miso-butter-roasted-carrots-easy-thanksgiving-side/