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Home » Blog » Veggie Recipes » Roasted Carrots with Miso Butter

Roasted Carrots with Miso Butter

Cathy Roma Published: Feb 24, 2016

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Roasted carrots with miso butter are caramelized, tender, and rich in umami!
Roasted carrots with miso butter are caramelized, tender, and rich in umami.

Roasted Carrots with Miso Butter

Let’s talk about umami. This simple recipe for roasted carrots with miso butter is chock full of it.

The “fifth taste” after sweet, salty, bitter and sour that is loosely translated from its Japanese origin to mean “deliciousness”. It’s that deep savory flavor found in nutty cheese, ripened tomatoes, mushrooms and fermented foods.

It’s that rich meaty taste of a juicy burger and why I go bananas for anchovies baked into a saucy, cheesy pizza.

Roasted Carrots with Miso ButterUmani is a flavor that chefs have understood for years, while not always able to put a name to it. It’s found in soy, shellfish and cured meats.

It’s what has you plucking one more bite out of the Chinese food container even though you were full four mouthfuls ago. It’s that pleasant, back of the mouth, satisfied feeling you get after enjoying a plate of eggs and bacon. Simply put, it’s what makes delicious delicious.

Roasted Carrots with Miso Butter

Today’s recipe is brought to you by umami: roasted carrots in miso butter.

This dish packs a two punch wallop of this unmistakable, yet often hard to describe flavor.

The first punch is delivered in the carrots, rich in natural umami which gets intensified by roasting until they are browned and caramelized.

The knockout punch is delivered in the miso butter. Miso is fermented soybean paste that I’ve whipped into a compound butter with citrus, sugar and spice.

Roasted Carrots with Miso ButterThe miso butter melts into the carrots as they roast and the end result is a nutty, buttery, spicy side dish that is equally appropriate for a weeknight dinner or one that you would be proud to serve to company.

Umami may be a new term for you, but it’s not a new taste. It’s kind of like understanding love in your heart, but not being able to verbalize the nuances of the feeling.

And in the case of umami, it’s not a just picture that’s worth a thousand words, its a forkful.

Roasted Carrots with Miso Butter

Tips for success

  • I recommend buying carrots with the tops instead of the baby carrots or ones in plastic bags. Fresh, vibrant greens indicate the freshness of the carrots.
  • Make sure you use white (color actually looks a little yellow) miso paste for this recipe, not red. White is sweeter and more mild, while red is bolder and saltier.
  • High heat is ideal for this recipe. It helps to caramelize the carrots on the outside while yielding a tender center.
  • Select carrots that are uniform in size so they roast evenly.
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Roasted Carrots with Miso Butter
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Roasted carrots with miso butter are caramelized, tender, and rich in umami.

Course: Vegetable Side
Cuisine: American, Japanese
Keyword: miso butter, roasted carrots
Servings: 6 Servings
Calories: 157 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 4 Tbsp unsalted butter, softened
  • 3 Tbsp white miso (soybean paste)
  • 1 tsp chili garlic sauce
  • 2 Tbsp orange juice
  • 1 Tbsp light brown sugar
  • 1 Tbsp chives, minced
  • 2 lbs carrots with tops, peeled, and tops trimmed to 1-2 inches
  • 1 Tbsp minced chives, for garnish
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine all the ingredients except the carrots in a food processor fitted with a steel blade and process until fully blended.
  3. Place carrots in a single layer on a non-stick foil or parchment lined sheet pan.
  4. Spread the miso butter over the carrots and bake for about 30 mins or until carrots are browned and can be easily pierced with a knife. Turn the carrots once or twice while they're baking and baste. Baking times will vary depending on the size of of the carrots.
  5. Top with minced chives and serve.
Recipe Notes
  • I recommend buying carrots with the tops instead of the baby carrots or ones in plastic bags. Fresh, vibrant greens indicate the freshness of the carrots.
  • Make sure you use white (color actually looks a little yellow) miso paste for this recipe, not red. White is sweeter and more mild, while red is bolder and saltier.
  • High heat is ideal for this recipe. It helps to caramelize the carrots on the outside while yielding a tender center.
  • Select carrots that are uniform in size so they roast evenly.
Nutrition Facts
Roasted Carrots with Miso Butter
Amount Per Serving
Calories 157 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 464mg20%
Potassium 513mg15%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 10g11%
Protein 3g6%
Vitamin A 25547IU511%
Vitamin C 12mg15%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Carrots with Miso Butter
5

Recipe, Side Dish Recipes, Veggie Recipes carrots, miso, miso butter, roasted carrots, side dish, vegetables, vegetarian

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen says

    February 25, 2016 at 1:18 pm

    These carrots sound wonderful Cathy! I’ve been trying to eat healthier lately, so these are going on my list for sure! Have a great weekend!

    Reply
    • Cathy says

      February 25, 2016 at 9:37 pm

      This miso butter is great on broccoli, asparagus and brussel sprouts too! A great way to get us to eat our veggies!

  2. Cheyanne @ No Spoon Necessary says

    February 25, 2016 at 11:35 pm

    Ha! LOVE that – today’s dish is brought to you by umami! And I LOVE these roasted carrots! Miso butter with these beauties just sounds beyond delicious! I could totally make a meal out of these, plus I know my eye sight would thank me! 😉 Cheers, friend!

    Reply
    • Cathy says

      February 26, 2016 at 12:53 pm

      me too Cheyenne – I had a plate of these for lunch! things are looking clearer already!

  3. Tux | Brooklyn Homemaker says

    February 26, 2016 at 3:57 am

    Oh my gah!!! YUMMMMMM!!!
    Beautiful photos too!

    Reply
    • Cathy says

      February 26, 2016 at 12:52 pm

      Thanks Tux!

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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