Vegan Miso-Ginger Glazed Carrots

Vegan Miso-Ginger Glazed Carrots

White miso is the secret ingredient in this roasted carrot recipe, adding umami and a touch of salt to amplify a symphony of rich flavors.

Share this
Serves: 6

Roasting at a high heat coaxes out and concentrates the inherent sweetness of baby carrots, while a brown sugar marinade infuses a molasses-like warmth from the outside in this recipe from The Everyday Vegan Cheat Sheet cookbook. 

What you need:

2 pounds baby carrots, cut diagonally into ¼-inch thick slices
¼ cup coconut oil, melted
¼ cup dark brown sugar, firmly packed
4 teaspoons fresh ginger, finely minced
¼ cup white miso paste
2 tablespoons water
1 scallion, thinly sliced

What you do:

  1. Preheat oven to 425 degrees. In a large bowl, toss carrots, coconut oil, brown sugar, and ginger. Once thoroughly coated, spread on a half sheet pan in an even layer, without overlapping.
  2. Place in oven and bake 10 minutes, and then stir well. In a separate dish, whisk miso paste and water, and pour over vegetables, mixing to incorporate. Bake 8 to 10 minutes, until sauce has reduced to a thick caramel that clings to carrots and carrots are fork-tender.
  3. Transfer to a serving plate and sprinkle with sliced scallions. Eat while hot.
For more plant-based recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

The Great Big VegNews Birthday Celebration is HERE! Get a FREE Vegan Jamaican Summer Recipe Book.