Miso roasted carrots and squash are a fantastic addition to your fall dinner table. Oven roasting the vegetables brings out their natural sweetness, while the sweet and salty miso-maple glaze adds a complex flavor that’s so delicious.
How to Turn Carrots Into the Star of Your Dinner
When fall rolls around, we all start thinking about cozy sweaters, glowing candles, and pumpkin-spice everything. But we also start thinking about fresh, vibrant fall produce like carrots and winter squash.
This year, I found a way to make them even better: miso-maple roasted vegetables.
This is my kind of recipe!
These miso and maple roasted carrots are simple enough for a weeknight, but special enough to impress guests are take a starring role on your Thanksgiving table.
Before roasting, the vegetables are tossed in an amazing glaze made from white miso, maple syrup, and butter.
The glaze has so much umami flavor, and it helps the veggies caramelize and brown.
I’m obsessed. And I have a feeling that, once you try them, you will be too.
- Vegetarian/Vegan – As written, this is a delicious vegetarian side dish. I’ll show you how it can be easily adapted to fit into a vegan diet, too!
- Versatile – Incorporate these maple miso roasted vegetables into your holiday meal, enjoy them with an air fryer rotisserie chicken, or pile them on a bed of couscous for a simple, nourishing dinner.
- Packed with nutrients – Carrots and delicata squash are both high in beta-carotene, which helps support our immune system and reduce inflammation. Plus, it’s loaded with fiber!
Ingredients and Substitutions
This forgiving recipe relies on simple ingredients that can easily be substituted and swapped depending on what you have in your kitchen.
The one non-negotiable ingredient is miso paste.
If you’ve only ever had miso in soup, you’re missing out on a whole world of flavor! It’s a great way to add a rich umami flavor to all sorts of recipes and makes them really special. Everyone will be asking about your secret ingredient!
To make these glazed roasted vegetables, you’ll need:
Delicata squash. I made this with delicata squash, which has a thin, edible skin and a tender, velvety center that tastes similar to sweet potato. You could also make this recipe with acorn squash or butternut squash.
Carrots. Slicing the carrots into rounds helps them cook quickly and gives them plenty of surface area to soak up the delicious glaze.
Maple syrup. For a hint of natural sweetness and classic flavor. You could substitute brown sugar.
Miso paste. Miso paste adds an indescribable sweet and salty flavor to the glaze. There’s nothing quite like it! Look for it by the tofu in the produce section of a major grocery store or check out your local Asian market. If you have options, choose a white miso (sometimes labelled light miso) for this recipe.
Unsalted butter. A little bit of butter encourages the carrots and squash to brown and adds even more flavor. Be sure to use unsalted butter for this recipe to keep the flavors in balance.
Rice wine vinegar. This adds a punch of acid to balance out all of the sweetness.
Cayenne pepper (optional). Cayenne pepper adds a hint of heat and a subtle smokey flavor that brings this side dish more to the savory side of things.
Neutral oil. A neutral oil that’s suitable for high heat roasting helps the edges of the vegetables crisp up beautifully. I like to use avocado oil, but grapeseed oil, sunflower oil, or olive oil (not extra-virgin) are also great options.
How to Make Roasted Carrots and Squash
Step 1: Make the glaze. Whisk together the glaze ingredients in a large bowl. Add the vegetables and mix them well, so they’re thoroughly coated on both side.
Step 2: Transfer the vegetables to a baking sheet, and spread them in a single layer so they cook evenly. Dot the butter over the top.
Step 3: Roast. Roast the carrots and squash in a super hot oven until they’re tender and caramelized. Then blast them under the broiler for extra color and char.
Step 4: Top it off. Season the vegetables with flaky salt. You can also add some freshly chopped parsley or chives for a little color.
- There’s no need to peel the delicata squash or carrots, just be sure to scrub them well!
- Add as little or as much of the cayenne pepper to make it the perfect level of spice for you.
- Use the biggest roasting pan or baking sheet you have and spread everything in a single layer to give it room to roast. Veggies on an overcrowded pan will steam and be soggy instead of crisp.
What is Miso?
Miso is a savory paste made from fermented soybeans. There are different versions that are determined by the length of the ferment and what else is added to it. For example, yellow and red miso are both made from soybeans fermented with barley, but red miso is fermented longer and has a stronger flavor.
White miso, which I used here and is the easiest version to find in American supermarkets, is fermented with rice and had a milder flavor. It’s sweet, salty, and a little funky and I’m absolutely smitten with it.
Is miso gluten free?
Some miso is gluten free, but not all is so it’s important to check your labels. I typically buy Marukome miso, which is organic and gluten-free.
Can I make this recipe with frozen vegetables?
Yup! Follow my method for making roast frozen vegetables, adding the glaze halfway through the cooking process.
How can I store leftovers?
Cover any leftovers and keep them in the fridge for up to 4 days.
More recipes featuring miso:
More fall side dish recipes:
- Broccoli casserole
- Fresh green bean casserole
- Vegetarian rice pilaf
- Roasted acorn squash
- Roasted butternut squash
- Braised onions
- Shredded Brussel sprouts salad
- Roast Potatoes with Artichokes, Mushrooms, and Olives
Miso Maple Roasted Squash and Carrots
- 1 large delicata squash cut in half lengthwise, seeds removed, then cut into half moons
- 2 large carrots peeled and sliced into rounds
- 2 Tablespoons avocado oil or other high-heat neutral oil
- 1 Tablespoon maple syrup
- 1 Tablespoon miso paste
- 1 Tablespoon unsalted butter cut into small pieces
- 1 Tablespoon rice wine vinegar
- 1 pPinch cayenne pepper optional
- Flaky sea salt for garnish
- Peel the squash and cut it in half lengthwise. Scoop out the seeds. Cut the flesh into 1/8-inch thick half moons. Cut the carrots into 1/8-inch rounds.
- Heat your oven to 425° F.
- In a large bowl, mix together the maple syrup, miso, rice wine vinegar, and cayenne.
- Add the squash and carrots and mix to coat all sides. Spread onto a baking sheet or roasting pan in a single layer. Scatter the butter over the top.
- Transfer to the oven and bake for 25-30 minutes until the squash and carrots are tender and caramelized.
- Broil on high for 4-5 minutes for additional char.
- Season to taste with a pinch of flaky sea salt.