Description
These Miso Roasted Carrots with Pistachios are a show-stopping yet effortless vegetable side dish, combining sweet, caramelized carrots with umami miso and crunchy pistachios, making it a family favorite ready in under 30 minutes.
Ingredients
2 lbs Carrots, peeled and chopped
2 tbsp White Miso Paste
2 tbsp Olive Oil
1 tbsp Maple Syrup
1 tsp Rice Vinegar
1/4 cup Toasted Pistachios, chopped
2 tbsp Fresh Parsley, chopped (for garnish)
To taste Salt
To taste Black Pepper
Instructions
- Preheat your oven to 400°F (200°C)
- In a large bowl, whisk together the white miso paste, olive oil, maple syrup, rice vinegar, salt, and pepper
- Add the peeled and chopped carrots to the bowl. Toss thoroughly until the carrots are evenly coated with the miso mixture
- Spread the coated carrots in a single layer on a large baking sheet. Ensure they have enough space to roast and caramelize properly
- Roast for 20-25 minutes, flipping the carrots halfway through. They should become tender and slightly caramelized
- Once roasted, transfer the miso roasted carrots to a serving dish
- Sprinkle with chopped toasted pistachios and fresh parsley
- Serve your delicious Miso Roasted Carrots with Pistachios immediately
Notes
For best results, cut carrots into uniform sizes to ensure even cooking.
Do not overcrowd your baking sheet; giving carrots space promotes better caramelization.
A hot oven is key for perfectly roasted carrots.
Toast pistachios lightly in a dry pan before chopping to enhance their flavor.
Taste before serving and adjust seasonings as needed.
Store leftover Miso Roasted Carrots with Pistachios in an airtight container in the refrigerator for up to 3-4 days.
To reheat, spread on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes for better texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 10g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Carrots, Side Dish