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A blue bowl full of roasted beets and carrots.

Miso-Maple Roasted Beets and Carrots

Author: Kate
Roasted beets and carrots are an easy, nutritious side dish that get a unique boost of flavor from some of our favorite pantry staples: maple syrup, miso paste, and fresh herbs.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 63kcal

Equipment

Ingredients

Instructions

  • Heat the oven to 425°F. Place the 6 medium carrots, peeled and cut on the diagonal into 1-inch pieces, and 2 large beets, trimmed, peeled, and cut into eighths, on a parchment-lined baking sheet.
  • In a bowl, combine 1/4 cup maple syrup, 2 tablespoons olive oil, 2 tablespoons yellow miso, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Whisk until smooth.
  • Pour the maple-miso mixture over the carrots and beets and toss until well coated. Spread the vegetables into an even layer.
  • Roast the beets and carrots until fork-tender, about 30 minutes.
  • Remove from the oven and toss with 3 tablespoons lemon juice. Transfer to a serving dish, sprinkle with additional fresh thyme and rosemary, and serve.

Notes

  1. Make-ahead instructions: You can make this dish up to 3 days in advance. Cool, cover and refrigerate. I like the beets and carrots cold, room temperature, or hot. Rewarm in a skillet with a little bit of water until warmed through or in the microwave. 
  2. Miso: Use red or white miso instead of the yellow but just know that red miso has a much stronger flavor, so I suggest using 1 tablespoon instead of 2. 
  3. Maple syrup: Use Grade A maple syrup, not the mostly corn syrup varieties with maple flavoring like Aunt Jemima. 
  4. Herbs: Substitute different herbs like oregano or bay leaf.

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