Glazed Carrots With Miso and Sesame

By David Tanis

Published Nov. 9, 2022

Glazed Carrots With Miso and Sesame
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
4(481)
Comments
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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.

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Ingredients

Yield:6 to 8 servings
  • Salt and pepper
  • 2pounds medium carrots, preferably bunched
  • 4tablespoons unsalted butter, softened
  • ¼cup yellow or white miso
  • 2teaspoons toasted sesame oil
  • 1small lemon, zested and juiced
  • Pinch of gochugaru
  • 2tablespoons 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.

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Ratings

4 out of 5
481 user ratings
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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

dried hibiscus

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

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!

Bella

Made this again last night and decided to put the glaze on some broccoli I was also roasting. I think the glaze really melds with the sweetness of the carrots, and wasn’t the same fabulous combo with the broccoli - fine but not fab - so I wouldn’t recommend that approach. Also good to spread the carrots out if you want them to get crispy.

Marilyn Piper

This is the recipe MP made that I love so much.

Bella

Followed the recipe and they turned out delicious! Fast and fabulous- perfect side to bring to a potluck. I used rainbow carrots and the color of the water after boiling was enchanting! You will not regret making these yummy carrots.

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