Sweet, sticky salty and deliciously caramelized
These sweet-savoury Miso Sesame Roasted Carrots are coated in an umami-rich miso, soy, and maple glaze. First roasted in butter and a little salt, then halfway through the cooking time the glaze is added and caramelization starts taking place.
Butter makes everything better
The finishing touch of a little more butter elevates and brings all the flavours together. You will taste salty, sweet, a little sour and rich buttery miso umami. Garnish with sesame seeds and finely sliced spring onion and you have yourself one very addictive side of vegetables.
Umami Bomb Sauce
This recipe uses a multiple-use sauce called Umami Bomb Sauce. With a blend of miso paste, soy sauce, mirin, garlic and a touch of maple syrup, the flavour of this sauce acts as a sort of ‘glutamate’ that the body craves along with the sensations of sweet, sour, bitter and salty flavours.
Umami bomb sauce adds instant flavour and caramelization to vegetables and meats during the roasting process. To learn more about how to cook with Umami Bomb Sauce click here:
Serving suggestions for Miso Sesame Roasted Carrots
- Serve alongside roasted or grilled meats
- On top of rice and stir fry noodle dishes
- With hummus and toasted sourdough
- Use inside a delicious fresh or toasted sandwich
- Make a large batch and blend into a soup
- Serve alongside sticky beef short ribs, pan-fried juicy bavette steak or a beef noodle stirfry
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Miso Sesame Roasted Carrots
Sweet, sticky salty caramelised roasted carrots topped with sesame seeds and spring onion
- Prep Time: 10 Minutes
- Cook Time: 35
- Total Time: 45
- Yield: 4 – 6 1x
- Category: Vegetarian
- Method: Oven Roasting
- Cuisine: Modern Fusion
Ingredients
- 800g carrots (medium to large in size)
- 2 tbsp butter
- Sea salt flakes
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1/2 tbsp mirin
- 1 tbsp miso paste
- 1 tbsp hot water
- 1 tsp honey or maple syrup
- 1 tsp sriracha (optional)
Garnish
- Sesame Seeds
- 1 spring onion, thinly sliced
Instructions
- Heat oven to 200°C
- Bring a large saucepan of water to a boil. Season with salt.
- Wash carrots and trim ends off both sides. Cut in half lengthways. If carrots are very large and thick cut them in half a second time lengthways so you have quarters. It’s important all carrot pieces are approximately the same size for even cooking.
- Drop carrots into the salted water and set the timer to cook for 8 minutes
- Combine all umami bomb sauce ingredients.
- Add 1 tbsp butter to an oven roasting tray and place in the oven for 1 minute to melt the butter.
- Drain carrots and add to the roasting tin. Roll around in the butter and season with salt (salt is needed to balance the sweet carrots in addition to the sauce). Add umami bomb sauce and coat carrots evenly.
- Return the tray to the oven and roast for 20 – 25 minutes or until sticky and caramelized.
- Transfer carrots to a serving plate.
- Add another tablespoon of butter to the toasting tray, let it melt, and scrape up any sticky miso sauce from the pan. Pour the butter over the carrots.
- To finish garnish with sesame seeds and spring onion.
