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A plate of miso roasted carrots with sauce

Maple Roasted Carrots with Miso

Whether serving as a side or the main event, these red miso maple roasted carrots are dressed for success and mass consumption.
Course Side Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 166.81kcal


  • 1 kg mixed carrots cleaned but not peeled
  • 2 tablespoons miso paste
  • 3 tablespoon maple syrup
  • 2 tablespoon vegan butter or regular or coconut oil
  • 1 tablespoon vegetable oil
  • 1-2 tablespoon water to thin out glaze if required
  • 1 inch ginger grated or finely chopped
  • 2 tablespoons sesame seeds toasted in a dry pan
  • a handful chopped fresh parsley
  • pinch sea salt


  • Preheat oven to 190 degrees C.
  • Sort mixed carrots and slice thicker ones in half lengthways.
  • In a medium bowl stir together the miso paste, maple syrup, vegetable oil and water. Set aside.
  • Heat a fry pan and melt butter.
  • Sautée ginger for about a minute and throw in carrots.
  • Continue cooking for 5 minutes, keeping the carrots moving.
  • Lightly oil a roasting pan and place carrots in or use the fry pan if oven proof. Season with sea salt.
  • Roast for 10 minutes.
  • Remove carrots from the oven and pour over as much miso glaze as needed.
  • Return to oven for 20 minutes or until cooked through (don't overcook)
  • Sprinkle with toasted sesame seeds and serve with fresh parsley.


You could a lighter miso such as Shiro - just adjust the amount to taste. Shiro has a more subtle flavour than red miso paste.


Calories: 166.81kcal | Carbohydrates: 21.24g | Protein: 3.14g | Fat: 8.63g | Saturated Fat: 3.87g | Sodium: 444.3mg | Potassium: 527.82mg | Fiber: 5.13g | Sugar: 10.67g | Vitamin A: 25192.67IU | Vitamin C: 8.85mg | Calcium: 98.8mg | Iron: 1.25mg