Cinnamon Miso Roasted Carrots

I pulled these carrots from the oven on a Tuesday night when I had nothing but root vegetables and a jar of miso in the fridge. The cinnamon was a gamble, something I tossed in because the kitchen smelled too plain. When that first bite hit, sweet and earthy with a whisper of warmth, I knew I'd stumbled onto something worth keeping.

I made these for a small dinner once, and someone asked if I'd trained in pastry because the sweetness felt intentional, not accidental. I laughed and admitted I was just trying to use up vegetables before they went soft. Sometimes the best recipes come from necessity, not planning.

Ingredients

• Carrots: Look for medium-sized ones with smooth skin, they roast more evenly and the sweetness concentrates beautifully when cut into thick sticks.
• White miso paste: This is the backbone of the glaze, bringing umami and a gentle saltiness that balances the honey without overpowering the vegetables.
• Honey or maple syrup: Either works, but honey gives a floral note while maple leans earthier, I've used both depending on what's open in the cupboard.
• Olive oil: Helps the glaze coat evenly and encourages those caramelized edges that make roasted vegetables irresistible.
• Ground cinnamon: Just enough to warm the glaze without tasting like dessert, it plays surprisingly well with miso.
• Rice vinegar: A splash of acidity cuts through the sweetness and keeps the glaze from feeling heavy.
• Soy sauce: Deepens the savory layer, use gluten-free if needed and the flavor stays just as rich.
• Fresh ginger: Grate it finely so it melts into the glaze, adding a subtle heat that lingers pleasantly.
• Garlic: One clove minced small is enough to add depth without competing with the other flavors.
• Black pepper: Freshly ground adds a quiet kick that ties everything together.
• Toasted sesame seeds: Optional, but they add a nutty crunch that makes the dish feel finished.
• Fresh cilantro or parsley: A handful of chopped herbs brightens the plate and cuts through the richness.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.

Mix the glaze:

In a large bowl, whisk together miso paste, honey, olive oil, cinnamon, rice vinegar, soy sauce, ginger, garlic, and black pepper until smooth and glossy. It should smell warm and a little sweet.

Coat the carrots:

Add the carrots to the bowl and toss with your hands or a spoon until every piece is slicked with glaze. Don't rush this step, even coverage means even caramelization.

Arrange and roast:

Spread the carrots in a single layer on the baking sheet, leaving space between them so they roast instead of steam. Slide them into the oven for 25 to 30 minutes, turning once halfway through.

Finish and serve:

When the carrots are tender and the edges are starting to brown and stick, transfer them to a serving platter. Sprinkle with sesame seeds and herbs if you like, then serve warm.

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One evening I served these alongside plain rice and grilled tofu, and my friend said it felt like the kind of meal that made her want to cook more often. That's when I realized this dish doesn't just taste good, it makes the whole table feel intentional.

Storage and Reheating

These keep well in the fridge for up to three days in an airtight container. Reheat them gently in a skillet over medium heat to bring back some of that caramelized texture, or eat them cold straight from the container over a grain bowl.

Pairing Suggestions

I've served these with roasted chicken thighs, crispy tofu, and even just a bowl of brown rice and a fried egg. They work alongside anything that needs a little sweetness and color, and they never feel out of place.

Adjustments and Variations

Swap honey for maple syrup if you want to keep it vegan, the flavor shifts slightly earthier but it's just as good. You can also try this glaze on parsnips, sweet potatoes, or thick wedges of squash.

• Add a pinch of red pepper flakes to the glaze if you want a touch of heat.
• Drizzle with toasted sesame oil just before serving for extra richness.
• Use rainbow carrots for a more colorful presentation without changing the flavor.

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These carrots have become one of those recipes I make without thinking, the kind that fills the kitchen with a smell that makes everyone wander in asking what's for dinner. I hope they do the same for you.