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–+ servings
Blue ceramic plate with miso sesame roasted carrots on top garnished with black sesame seeds and sliced spring onion
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Miso Sesame Roasted Carrots

Sweet, sticky salty caramelised roasted carrots topped with sesame seeds and spring onion
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 - 6

Ingredients

  • 800g carrots medium to large in size
  • 2 tbsp butter
  • Sea salt flakes

Umami Bomb Sauce

  • 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 the carrots and cut off the ends on both sides. Cut in half lengthways. If the carrots are very large and thick, cut them in half again lengthways to make quarters. It's important that all the carrots are about the same size so they cook evenly.
  • 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 the carrots and place in the roasting tin. Toss in butter and season with salt (salt is needed to balance the sweet carrots). Add the Umami Bomb sauce and coat the 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. Taste and season with salt and pepper if needed.
  • To finish garnish with sesame seeds and spring onion.