Go Back
+ servings
0 from 0 votes
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
  • 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
  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.