Carrots carrots carrots!!! We eat an absolute TON of them on our house. Aside from the fact they are generally cheap they are so darn versatile. These miso maple carrots are a current FAV. More so mine than the “boss” as I’m a huge miso fan but she hasn’t complained yet - probably also as she hates to cook so 😉
This miso maple glazed carrots recipe is super simple. Using my (if I do say so myself) delicious spicy miso butter and finishing them with another latest recipe of mine - crispy shallots you will soon be making this on the regular. Imagine a bowl of these whipped up with a perfectly medium rare steak and a fried egg - get in my belly!!!
TO PEEL OR NOT TO PEEL
This is the age old question with carrots - do we actually need to peel them?
The truth is you don’t actually need to peel them at all. However you better make sure you give em a good scrub then!! As we all know - at least I’m assuming we all do. Carrots are grown in that ground, the ground is dirty ergo give em a scrub first!!
Bitterness - truthfully I find that sometimes the skin can be a little bitter. Especially on larger carrots so my personal advice is smaller carrots like these ones don’t peel but larger ones peel. BUT if you are feeling lazy then don’t stress. Quick scrub and you are sorted!
MISO MAPLE CARROTS
I use white miso in this recipe. Don’t get me wrong red miso is fine if that’s all you have on hand but I find the white compliments the carrots & maple syrup better!!
Simply, I start by giving em a good rinse (see above!) and then a drizzle of olive oil, salt & pepper. Pop them into the oven @180c and let them do their magic for about 10 mins. Half way through drizzle them with a tablespoon of maple syrup and a tablespoon of your miso butter and back in for a further 8-10 mins. Bare in mind cooking times will fluctuate depending upon the size of your carrots!
You might ask why not just pop it all in together to begin with but the sugars in that syrup and lower smoke point on butter means you will (most likely) burn these delicious little treats.
These guys are perfect on their own but as I mentioned above I like to add a sprinkling of my crispy shallots for extra texture. Those fellas are great to pull out of the cupboard and add a little texture to multiple dishes!!
I usually like to toss them in a little further miso butter for that extra umami hit and then maybe some carrot tops if my carrots came with the food intact otherwise a sprinkle of coriander is a good option too.
Whatever you decide to garnish these miso maple carrots with I’m confident you won’t be disappointed. Whip some up this week and bask in the glory of the simplicity of roasted carrots. Don't forget to follow along @another_food_blogger on the gram!!
Happy Cooking and Happy Eating Friends!
- 2 bunch dutch carrots trimmed and cleaned
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp miso butter
- 1 tbsp maple syrup
- 1 tbsp crispy shallots
- 1 tsp sesame seeds
- 1 tbsp carrot tops or coriander leaf
- 1 wedge lime
- Clean and trim carrots as necessary. Peel them if so inclined
- Rub in olive oil, salt & pepper and place in the oven for 10 minutes @ 180c
- Remove from oven and add maple syrup and 1/2 of miso butter and toss gently. Place back in the oven for a further 8 - 10 minutes
- Once cooked toss in remaining miso butter and add garnish as you please.
- baking sheet
- chopping board
- chef knives
- you can substitute honey for maple syrup if you don't have/don't like it. I would use 1 tsp rather than 1 tbsp
- carrot cooking times will vary upon the size/variety you use so keep that in mind
- a lot of people pre boil carrots to quicken up the process. My advice if doing this is to fry the carrots instead of roasting them so that the butter/maple syrup or else you may well be left without that beautiful caramelisation you want from roasting them