Miso-Glazed Carrots

miso-glazed-carrots-root-vegetables-recipe Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 2 pounds carrots, cut diagonally into 2-in. lengths if large
  • 2 1/2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons white miso
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon kosher salt
  • 2 teaspoons toasted sesame seeds


1.  Bring a large pot of water to a boil. Reduce heat to medium. Add carrots; simmer until just tender, 8 to 10 minutes. Drain.

2. Whisk together honey, vinegar and miso.

3. Melt butter in a large nonstick skillet over medium-high heat. Add carrots and miso mixture; cook, stirring frequently, until carrots are well coated, 2 to 3 minutes. Stir in cilantro and salt. Transfer to a serving platter and sprinkle with sesame seeds.

  • Active:
  • Total:
  • Yield: 6 servings

Nutritional Information

Calories per serving: 113
Fat per serving: 3g
Saturated fat per serving: 1g
Cholesterol per serving: 5mg
Fiber per serving: 5g
Protein per serving: 2g
Carbohydrates per serving: 21g
Sodium per serving: 493mg
Iron per serving: 2mg
Calcium per serving: 54mg

Good to Know

Stick with white miso (fermented soybean paste) for this dish. The red kind is stronger and will overwhelm the carrots.
Robin Bashinsky