Miso Honey Roasted Carrots with Chili Crisp

Roasted carrots don’t need much to be good, but they can be a lot more than just “good.” With the right balance of salt, sweetness, and fat, they turn into something you’ll keep making on repeat.

This version leans hard into umami. White miso brings depth, honey gives you caramelization, soy layers in salt, and chili crisp adds just enough heat and texture to keep things interesting. Everything roasts down into a sticky glaze that clings to the carrots as they soften.

It’s simple, hands-off, and works with ingredients you probably already have sitting in your fridge.

Ingredients

• 5–6 medium carrots (peeled or skin on, your call)

• 1 tbsp white miso

• 1 tbsp honey

• 1 tsp dark soy sauce

• 1 tsp light soy sauce

• 1 tsp sesame oil

• 2 cloves garlic, finely grated

• 1 tbsp chili crisp oil

• ½ tsp fish sauce

• 1 tsp mirin

• 1 tsp ground ginger

• 1 pinch MSG (optional, but recommended)

• 1 tsp toasted sesame seeds

Instructions

1. Preheat oven to 325°F (163°C).

2. Make the glaze
   In a bowl, mix together the miso, honey, dark soy, light soy, sesame oil, garlic, chili crisp, fish sauce, mirin, ground ginger, and MSG until smooth.

3. Coat the carrots
   Add the whole carrots to the bowl and toss until fully coated, then
   reserve about one-third of the sauce for later. (Also it's totally okay to cut the carrots into smaller pieces, cooking time will be quicker so just need to keep an eye on them though.)

4. Roast
   Place carrots on a tray lined with parchment or foil.
   Roast for about 60–75 minutes, turning every 20 minutes.

5. Build the glaze
   Each time you turn the carrots, brush on a bit of the reserved sauce. This layers the flavor and helps develop that sticky finish.

6. Finish
   Once the carrots are tender and lightly caramelized, remove from the oven and sprinkle with toasted sesame seeds, thinly sliced green onion, and a little drizzle of sesame oil. 

What to Expect

• Soft, fully cooked carrots with just a hint of crispness in the center - al dente

• A glossy sticky glaze

• Balanced flavor: sweet up front, savory in the middle, mild heat on the back end

Tips for Better Results

• Don’t rush the temperature
  Higher heat will brown faster but won’t give you the same depth or texture and the glaze will burn well before your carrots are finished cooking. 

• Use whole carrots if possible
  They hold moisture better and give you a better final texture than chopped pieces. (But chopped are fine. Cutting them into thick carrot sticks to save time totally works.)

• Taste your miso first
  Some are saltier than others. If yours is  really aggressive, scale the soy back slightly.

Storage and Reheating

• Store in the fridge for up to 3 days

• Reheat in the oven at 325°F or in a pan over medium heat

• Avoid microwaving if you want to keep the glaze intact