Glazed Carrots With Miso and Sesame

By David Tanis

Published November 8, 2022

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Rating
4(526)
Comments
Read comments

Miso and sesame add nutty warmth to a buttery dish of glazed carrots that’s delicious warm or at room temperature. Bunched carrots with their tops intact are always fresher than the type packed in cellophane, so look for those, or young, slender carrots. You can choose a rainbow bunch, if you wish, but orange or yellow carrots are also just fine.

Featured in: 3 Lively Vegetarian Sides That Add Color to the Thanksgiving Table

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings

  • Salt and pepper

  • 2 pounds medium carrots, preferably bunched

  • 4 tablespoons unsalted butter, softened

  • ¼ cup yellow or white miso

  • 2 teaspoons toasted sesame oil

  • 1 small lemon, zested and juiced

  • Pinch of gochugaru

  • 2 tablespoons toasted sesame seeds

  • Scallions, thinly sliced, for garnish

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 400 degrees.

  2. Step 2

    Bring a pot of well-salted water to a boil over high heat. Peel and trim carrots. Halve carrots lengthwise, if on the larger side, and cut into 4-inch lengths. Simmer over medium heat until tender, 8 to 10 minutes. Drain the carrots.

  3. Step 3

    In a large bowl, combine butter, miso, sesame oil, lemon zest and juice, and stir well to make a soft paste; toss with carrots to coat. Add black pepper and gochugaru to taste. Transfer to a 9-by-13-inch baking dish in an even layer.

  4. Step 4

    Sprinkle with sesame seeds and bake until the carrots are golden brown and sizzling, about 20 minutes. Sprinkle with scallions, and serve warm or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
526 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Lily

Boiling then roasting the carrots would leave them too soft/salty. So I steamed the carrots until I could pierce them easily with a knife but not quite a fork, then broiled them. I also did not have lemon so subbed rice vinegar, as another reviewer suggested. They turned out tasty! But miso does not do well with heat. I think roasting the carrots with sesame oil then tossing them with miso butter would 1)be prettier, 2) preserve the miso 3) concentrate the carrot’s sweetness, adding balance

Kieran

Great flavor! I’ve tried this a couple of times, and I’ve settled on the following: Preheat for 425 Halve carrots, coat in olive oil and salt, and then bake for 15 mins. Prepare miso sauce, then coat carrots and bake them for another 5 minutes. It’s a hit!

dried hibiscus

i would simply roast the carrots very lightly oiled (skip pre boiling) then toss in dressing or glaze.

@youll be okay

Great flavour and always a crowd pleaser. I want not to like them, but I do. Yes, I agree they are a bit mushy, but the plate is always emptied by kids and adults alike.

Tina

Really nice on the BBQ, too. Kids were surprised how good they were. I used a little less miso to tone down the saltiness.

P

"I’ve tried this a couple of times, and I’ve settled on the following: Preheat for 425 Halve carrots, coat in olive oil and salt, and then bake for 15 mins. Prepare miso sauce, then coat carrots and bake them for another 5 minutes."

Private comments are only visible to you.

Recipe Tags

or to save this recipe.