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Miso Glazed Carrots with Rice

Miso Glazed Carrots

Miso glazed carrots make for part of a hearty main dish or side dish.  The miso glaze provides all the seasoning they need!

Servings 3


  • 3 large carrots
  • 3 tablespoons water
  • 2 tablespoons red miso paste
  • 2 tablespoons white miso paste
  • 2 tablespoons date sugar (or sweetener of choice)
  • 2 teaspoons rice wine vinegar
  • sesame seeds and thinly sliced green onions, to garnish


  1. Peel the carrots and cut them in half lengthwise.  Cut them into shorter pieces if necessary to fit them in your pan.

  2. Put a steamer insert or basket in a pot with about 1 inch of water.  Place the carrots inside and bring the water to a boil.  Steam the carrots until they are tender, but not mushy.

  3. While the carrots are cooking, mix the water, red and white miso pastes, date sugar, and rice wine vinegar together in a bowl.

  4. Once the carrots are ready, remove them from the pot and spread the miso mixture on the flat, cut sides of the steamed carrots in a thin layer, until all the surface is coated.

  5. If your pot is oven-safe, place the carrots, miso-side up, in the bottom of the drained pot.  Otherwise, place them miso-side up on a parchment-lined baking sheet.

  6. Put the carrots in the oven under the broiler on high and broil for 4 to 5 minutes.  The carrots are ready when the miso mixture starts to bubble.  Remove them from the oven and sprinkled them with sesame seeds and thinly sliced green onions.