Miso Butter Roasted Carrots

Carrots have enough natural sugar to stand up to the salty fermented depth of miso butter. Roasted at high heat, the two caramelize together into a glaze that is part candy, part savory umami bomb. This is a side dish that upstages most main courses.

Serves 4
Active time: 10 minutes
Total: 35 minutes

Ingredients

• 500g whole carrots, scrubbed but unpeeled, halved lengthwise
• 3 tablespoons churn labs Miso Butter, melted
• 1 tablespoon toasted sesame seeds
• Squeeze of fresh lime or yuzu juice
• Optional: microgreens or cilantro for garnish

Method

1. Preheat oven to 220°C (425°F). Line a sheet pan with parchment.
2. Toss carrots lightly with a small amount of neutral oil and spread cut-side down on the pan. Roast for 15 minutes.
3. Remove pan, drizzle melted miso butter generously over carrots and turn them through the butter with tongs.
4. Return to oven for another 12–15 minutes until deeply caramelized and tender when pierced.
5. Finish immediately with toasted sesame, a squeeze of citrus, and any accumulated pan juices spooned over the top.

Notes

Do not add the miso butter at the start — it burns before the carrots are cooked through. The mid-roast addition is essential.