miso-roasted-carrots

Daily Food

Miso Roasted Carrots

These sweet-savory carrots are topped with the most delicious mix of crunchy nuts and spices. We like pistachios and black and white sesame seeds, but feel free to swap in your favorites (like everything bagel seasoning, perhaps?).

Ingredients

  • 1/3 c. ⅓ cup pure maple syrup
  • 2 tbsp. white miso paste
  • 2 extra-virgin olive oil
  • 2 tbsp. packed dark brown sugar
  • Large pinch crushed red pepper flakes
  • 2 lb. whole carrots, scrubbed and halved crosswise, halved lengthwise as well if large
  • Kosher salt
  • 1 tbsp. fresh lemon juice
  • 1/3 c. roasted pistachios, chopped
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds
  • 1 tsp. coriander seeds, crushed
  • 1/4 tsp. smoked paprika
  • Flaky sea salt

Directions

  1. Step 1Preheat oven to 425°F. In a small bowl, whisk together maple syrup, miso, oil, brown sugar, and red pepper flakes.
  2. Step 2Line a large, rimmed baking sheet with foil. Arrange carrots on baking sheet and drizzle maple syrup mixture over top. Season with salt, toss to coat, and arrange in an even layer.
  3. Step 3Bake, tossing halfway through, until carrots are tender and glaze is thickened and caramelized in places, 35 to 40 minutes.
  4. Step 4Remove baking sheet from oven and carefully sprinkle carrots with lemon juice; toss to coat.
  5. Step 5In another small bowl, combine pistachios, sesame seeds, coriander, and paprika.
  6. Step 6Transfer roasted carrots to a platter, scraping any glaze from the sheet tray over top. Let cool slightly. Sprinkle with pistachio mixture, more red pepper flakes, if desired, and flaky salt. Serve warm or at room temperature.