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Lighter Miso Butter Roasted Carrots: Easy 30-Minute Side

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These lighter miso butter roasted carrots are a quick and easy side dish, ready in under 30 minutes. The umami from the miso, richness from butter, and natural sweetness of roasted carrots create a perfectly glazed, caramelized vegetable side that’s fancy enough for holidays but simple enough for weeknights.

Ingredients

Scale
  • 1 pound carrots (about 6 medium), peeled and cut into 3-inch pieces
  • 2 tablespoons white miso paste
  • 2 tablespoons unsalted butter, softened to room temperature
  • 1 tablespoon maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • ¼ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 2 tablespoons chopped fresh parsley or cilantro (for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Prepare the carrots: Peel 1 pound of carrots and cut them into 3-inch pieces. If carrots are thick, cut them in half lengthwise so they cook evenly. For thinner carrots, leave them whole. Try to make pieces roughly the same size.
  3. Make the miso butter mixture: In a medium mixing bowl, combine 2 tablespoons softened unsalted butter, 2 tablespoons white miso paste, 1 tablespoon maple syrup, 1 teaspoon rice vinegar, and 1 teaspoon toasted sesame oil. Use a fork to mash and stir everything together until it forms a smooth paste.
  4. Toss the carrots: Add the cut carrots to the bowl with the miso butter mixture. Use your hands to toss everything together until the carrots are evenly coated.
  5. Spread on the baking sheet: Transfer the coated carrots to a parchment-lined baking sheet. Spread them out in a single, even layer, making sure they are not touching each other too much.
  6. Roast for 15 minutes: Place the sheet in the preheated oven. After 15 minutes, pull the pan out and use tongs to flip each carrot piece over.
  7. Roast for another 10-13 minutes: Return the pan to the oven and roast until the carrots are tender when pierced with a fork and have deep golden-brown edges. Start checking at 10 minutes if carrots are on the thinner side.
  8. Finish and garnish: Remove from the oven and let them cool on the pan for 2 minutes. Transfer to a serving platter and sprinkle with toasted sesame seeds and fresh parsley or cilantro. Add a final pinch of flaky sea salt if desired.

Notes

For a dairy-free version, use vegan butter or coconut oil instead of regular butter. The coconut oil adds a subtle tropical note that pairs beautifully with the miso. Make sure your butter alternative is softened to room temperature so it mixes evenly. If you don’t have parchment paper, aluminum foil works — just give it a light spray of cooking oil so the carrots don’t stick. Don’t overcrowd the pan; use two baking sheets if needed. The carrots will continue to cook slightly from the residual heat of the pan after you pull them out, so don’t wait until they’re completely soft in the oven.

Nutrition

Keywords: roasted carrots, miso butter, easy side dish, 30-minute recipe, vegetarian, gluten-free, holiday side, weeknight dinner

Find it online: https://ovenmila.com/lighter-miso-butter-roasted-carrots-easy-30-minute-side/