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    TaraTeaspoon » Recipes » Side Dishes

    Miso Glazed Carrots with Sesame and Pomegranate

    Published: Dec 1, 2020 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    miso glazed roasted carrots

    Miso glazed carrots are as irresistible as candy and are a delicious side dish with pomegranates. White miso, ruby-red pomegranate juice, and sesame transform carrots into a caramelized, umami sensation.

    tricolor carrots on a white platter with pomegranates

    The ultimate side dish! This roasted carrots recipe is just what the season ordered. Root veggies caramelized in the oven are just the thing for cool evenings. Topped with pomegranates they are the season's bounty.

    Some of my favorite veggie side dishes include carrots. Check them out!

    • Brown Sugar Glazed Carrots perfect for Easter
    • Carrot and Potato Gratin special enough for Christmas
    • Shredded Carrot Salad with Apples and Lime
    • Roasted Vegetable Trio with Orange and Thyme

    Tricolor miso roasted carrots

    This miso glazed vegetable recipe is made gorgeous by using tricolor carrots. Of course you can use classic orange carrots and it will still be delicious.

    Tricolor carrots are easy to find at most grocery stores. And they hold their color when cooked.

    White, purple, and yellow carrots are just so beautiful. All the colors of fall. They even have a slightly different flavor. Subtle differences add to the complexity of the dish with the salty miso, which adds an umami flavor.

    What is miso?

    Miso is fermented soybean paste. You'll find red and white miso. I use white miso in thise recipe because it has a nice mild flavor.

    White miso gives any recipe a mellow umami flavor. Read more about umami in my Black Sesame Chocolate Chip Cookies recipe (I use soy sauce!).

    miso roasted carrots with pomegranates on white platter

    Add pomegranate to miso glazed carrots

    Miso glazed whole roasted carrots get tossed in a mixture of tangy pomegranate juice and miso with a splash of sesame oil.

    Adding pomegranate makes for delightful flavor and adds sweetness to the savory glaze. The pure juice is a deep red color, and creates a nice caramelized color on the carrots.

    As the carrots roast the flavors of miso, sesame and pomegranate reduce and intensify. So good!!

    I love using pomegranates in my cooking. Try some of my other pomegranate recipes!

    • Butternut Squash and Kale side dish with pomegranate
    • Holiday Ham recipe with pomegranate
    • Moroccan Shrimp with Pomegranate Sauce
    • Jeweled Rice with Pomegranates

    How to serve pomegranate and miso glazed carrots

    Serve these miso roasted carrots hot from the oven or room temperature. They will be delicious either way.

    Serve them on a buffet of vegetarian dishes as part of a vegan or vegetarian menu, or serve on the side of a roast, prime rib, ham, or turkey. Simple grilled chicken, or roast chicken, will be thrilled with these on the side.

    close up of roasted carrots with miso and pomegranate arils

    Here's what you'll need to make these miso carrots

    You need the simplest of ingredients for this recipe:

    • 2 pounds tricolor or classic carrots
    • 5 tablespoons of white miso ( or light miso )
    • 2 tablespoons sesame oil
    • 4 tablespoons pomegranate juice
    • A garnish of cilantro, pomegranate arils, and sesame seeds

    You only need common kitchen equipment to make this recipe as well. Just a great rimmed baking sheet, a small saucepan, cooking tongs, a great knife, and a cutting board.

    📖 Recipe

    roasted miso carrots on white platter

    Pomegranate and Sesame Miso Glazed Carrots

    Tara Teaspoon
    White miso, ruby-red pomegranate juice, and sesame transform carrots into a caramelized, umami sensation.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Servings 6 servings

    Ingredients
      

    • 4 tbsps Pomegranate Juice
    • 5 tbsps light miso or white miso
    • 2 tbsps toasted sesame oil
    • 2 pounds tricolor carrots (peeled, large carrots cut in half lengthwise)
    • ¼ cup chopped cilantro
    • ½ cup Pomegranate arils
    • 1 tablespoon toasted sesame seeds

    Instructions
     

    • Line a rimmed baking sheet with parchment paper or non-stick foil. Heat oven to 425ºF. 
    • In a small saucepan over high heat, stir together the pomegranate juice, miso, and sesame oil. Bring to a simmer. Reduce heat and simmer until sauce thickens, about 5 minutes.
    • Arrange carrots in a single layer on the baking sheet. Drizzle with sauce and toss to coat.
    • Roast carrots until caramelized and tender, turning them with tongs halfway through, about 30 minutes total.

    Notes

    Make these miso glazed carrots with tricolor carrots or classic orange carrots.

    Nutrition

    Calories: 157kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 634mgPotassium: 574mgFiber: 6gSugar: 11gVitamin A: 25316IUVitamin C: 10mgCalcium: 73mgIron: 1mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Photos by Ty Mecham.

    Comments

      4.75 from 4 votes (2 ratings without comment)

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    1. Megan Palmer says

      December 31, 2020 at 3:40 pm

      I was showing a friend this recipe and she was delighted. Miso and pomegranate are her favorite combination.

      Reply
    2. Mia says

      January 01, 2021 at 2:34 pm

      What a fantastic idea. I love this flavor combination and how nice to have a new veggie dish from Tara Teaspoon! Always such beautiful flavors!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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