Honey-Miso Glazed Easter Carrots
Honey-Miso Glazed Easter Carrots are a vibrant and delicious side dish that perfectly combines sweet and savory flavors. These tender baby carrots, coated in a rich honey-miso glaze, offer a delightful crunch and an aromatic experience that will elevate any spring gathering or weeknight dinner. With their stunning presentation and irresistible taste, these carrots are sure to impress family and friends alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb fresh baby carrots
- 2 tbsp pure honey
- 3 tbsp white miso paste
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, grated
- 1 tbsp black sesame seeds (optional)
Instructions
- Preheat your oven to 425°F (220°C). Wash the baby carrots thoroughly and trim any green tops, leaving a bit of stem for presentation.
- In a bowl, whisk together honey, miso paste, soy sauce, sesame oil, and freshly grated ginger until smooth.
- On a parchment-lined baking sheet, toss the carrots with the glaze until evenly coated.
- Roast for 20-25 minutes or until tender and caramelized, turning halfway through.
- For added crunch, sprinkle black sesame seeds over the carrots during the last few minutes of roasting.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 11g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - Ensure not to overcook the carrots for optimal texture. They should be tender yet crispy. - Feel free to customize with spices like garlic or swap out carrots for other vegetables such as parsnips or baby potatoes. - Store leftovers in an airtight container in the fridge for up to four days and reheat in a skillet over medium heat.