Miso-glazed carrots with sesame
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Miso gives carrots a savoury edge, but its sugars can darken before the vegetables soften. Roast the carrots mostly with oil first, then brush on the glaze near the end. That keeps the finish glossy instead of burnt.
For 3 side portions, use 500g carrots, 1 tablespoon neutral oil, 1 tablespoon white miso, 1 teaspoon maple syrup, 1 teaspoon grated ginger, 1 tablespoon water and 1 teaspoon sesame seeds. Contains soy and sesame; some miso contains barley or other cereals, so check its label.
Heat the oven to 210°C conventional/190°C fan. Scrub carrots and halve lengthways, quartering thick ones. Toss with oil and roast on a spacious tray for 25–30 minutes until almost tender. Mix miso, syrup, ginger and water.
Brush carrots with the glaze, turn gently and roast for 5–8 minutes more, watching the edges. They should be tender throughout with a light glossy coating. Scatter sesame and serve, allowing 45 minutes. Taste before adding salt. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours, reheating once until steaming hot.