Miso paste is a versatile ingredient that works magic on vegetables. David Chang mentioned in Momofuku, that when mixing miso with egg, it yields a taste that resembles hollandaise sauce. How amazing is that? When I was tired of roasting carrots with salt and pepper and wanted something new, miso paste came to my mind in a second. It is an ingredient never disappoints me, especially when you get it charred in the oven. There are quite a few miso glazed carrots recipes, but they all use red miso. It works, but my preference is white miso.
Here is a quick fact about miso paste. You usually see three types of miso paste in Japanese markets – red, white, and blended miso. They are all made with fermented soy beans. White miso uses much more rice and has a shorter fermentation time compared to red miso. It has a lighter color, a milder and sweet flavor, and a smoother texture. Red miso can easily overpower the sweet flavor of carrots. That’s why I prefer using white miso here, which only adds a buttery umami that enhance the nature flavor of carrots. After all, you want to appreciate the freshness of the vegetables not just tasting the seasonings. As for roasting method, I’ve tried chopped carrots and leaving them whole. The latter method won without a doubt. It saves you time, creates tender carrots with a beautifully caramelized surface, and won’t taste too salty after the glaze. To prevent the miso paste from burning, I roasted the carrots and then brushed on the miso paste halfway through.
Two pounds of carrots sounds like a lot, but these are even more irresistible than candy. My husband and I always finish the whole tray in one sitting. Next time you’re looking for an easy side dish for a quick weekday dinner or a weekend gathering, try this recipe and make your plate extra colorful and nutritious! Bon Apetit!
For more easy side dishes, check out Roasted Brussels Sprouts with Plum Sauce, Roasted baby squash, and Blanched Broccoli with Oyster Sauce.
