These 5-Ingredient Miso Glazed Carrots Go With Everything

This fool proof recipe for miso glazed carrots combines sweet and umami flavors in a honey-miso-rice vinegar reduction. Even those who dislike carrots will be converted. Me being one of them! I used to pick out the carrots on my plate but if you make glazed carrots like this recipe, you’ll find me picking at your plate to eat them. 

The glaze has a nutty and buttery richness, with the vinegar providing gentle acidity to counterbalance the honey’s sweetness. Meanwhile the miso introduces a savory depth and helps thicken the glaze to ensure it coats the carrots perfectly. 

Miso and Rice Vinegar Give This Dish a Huge Flavor Boost

are soybeans fermented with salt and koji, which is a type of fungus. The fermentation process results in a thick paste with a complex flavor profile that ranges from savory and salty to slightly sweet. It’s the main ingredient in and a versatile ingredient for salting dishes with an added bonus of umami flavor. 

Rice vinegar is a type of vinegar made from fermented rice and has a mild, slightly sweet flavor compared to white vinegar or apple cider vinegar. Rice vinegar is appreciated for its ability to add acidity and subtle tanginess without overpowering other flavors.

Why Blanching Makes This Dish Better

The carrots themselves are blanched until just tender, helping them maintain their natural sweetness. is a faster cooking method that also preserves the flavor, color, and texture of the carrots. Avoid using purple carrots if you’re concerned about the color bleeding into the sauce, altering the appearance of the dish. 

The carrots can be blanched in advance and then sauteed just before serving. Be sure to pat the carrots dry after blanching, as excess water may dilute the glaze during sauteing. Top with sesame seeds or chopped almonds for texture and garnish with scallions.