The year the dog ate the turkey, no one noticed until the gravy was already on the table. He’d dragged the whole bird off the counter while someone was lighting the candles. By the time we found him, he was under the porch, licking his chops, looking pleased with himself. We ate bread and cheese. And these carrots.

They were supposed to be a side. Something to fill the plate. Roasted with miso, they held their own. Sweet, yes—carrots are—but also deep, savoury, almost meaty in a quiet way. The miso doesn’t shout. It just makes the sweetness make sense.

You don’t need special carrots. The bagged kind from the store works. Scrub them, don’t peel. Cut them in half lengthwise if they’re thick, leave small ones whole. Toss with oil and salt, spread on a sheet pan. Roast until they start to soften and caramelize at the edges.

While they’re in the oven, mix white miso with a little honey, rice vinegar, and water. Not too much—just enough to coat. When the carrots are halfway done, pull them out, brush with glaze, return to the oven. The edges blister. The glaze darkens, sticks.

The smell shifts—from earthy to rich, salty-sweet. The pan sizzles when you open the oven. Steam rises in a thin plume.

They’re good hot. Better warm. Fine cold. You could use parsnips, or sweet potatoes. But carrots are reliable.

Miso-Glazed Roast Carrots

Makes 4–6 servings
Time: 10 minutes active, 35 minutes total

Ingredients

  • 2 lbs (900 g) carrots, scrubbed, trimmed
  • 2 tbsp olive oil
  • ½ tsp fine sea salt
  • 3 tbsp white miso paste
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • Fresh thyme sprigs

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Cut the carrots in half lengthwise if thick; leave small ones whole. Toss with the olive oil and salt. Spread on a rimmed baking sheet in a single layer.
  3. Roast 15 minutes.
  4. Meanwhile, whisk the miso, honey, rice vinegar, and water until smooth.
  5. Remove the carrots from the oven. Brush with half the miso glaze. Return to the oven.
  6. Roast another 15–20 minutes, until the carrots are tender and the edges are caramelized.
  7. Brush with the remaining glaze. Scatter with thyme.

The glaze keeps in a jar for weeks. The carrots reheat gently in a low oven or sit out without complaint.

A serving dish holds the carrots, steam still rising. A few thyme sprigs, some stuck to the glaze, others fallen to the bottom.