Roasted Rainbow Carrots with Miso Butter

Organic Rainbow Carrots
Roasted with Toasted Sesame Oil
Splash of Tamari
Miso Butter with Ginger and Garlic
Sesame Seed Garnish

Who could pass up these beauties at the market?

Looking for a holiday side dish? Something colorful, tasty, not too complicated, unique, not too rich, that complements a variety of foods? Try roasted rainbow carrots with miso butter!
Preheat oven to 350°. Peel the carrots. Toss lightly with toasted sesame oil. Roast on a sheet pan or oven-proof dish in a single layer. (I found it is best to roast the purple carrots in a separate pan to keep the color from bleeding onto the other carrots).

Miso butter:

  • 1 stick softened butter (I used Challenge Butter)
  • 2 – 3 T. white miso (depending on saltiness)
  • 1 1/2 t. garlic minced
  • 1 1/2 t. fresh ginger minced
Mix all ingredients in the small bowl of a food processor. You can make the miso butter ahead of time and keep it on hand. It is great on vegetables, fish, noodles, and oh, please try it on a grilled rib-eye steak!

Melt some of your miso butter in a saucepan.

When the carrots are al dente, after about 25 minutes or so, remove from oven, add a splash of low-sodium tamari. Arrange on a platter. Then drizzle with melted miso butter, and finish with a black and white sesame seed garnish. This side dish has the lovely depth of umami flavor yet is not too heavy.
A Chance To Win

Last month, the folks at Challenge Butter sent me an email: “We are running a sweepstakes for a chance to win a 7-day/6-night vacation to the Mountain Sky Guest Ranch in Montana. It’s sure to brighten some spirits!” The sweepstakes runs through December 31st.
I purchase Challenge butter all the time. Happy to endorse their excellent product. 

Bonne chance mon ami!

29 thoughts on “Roasted Rainbow Carrots with Miso Butter”

  1. I have often wondered, but too lazy to look it up, what to do with the miso I bought, besides soup…this is great, and I LOVE multi-colored carrots…the history is fascinating as well…

  2. I heard that carrots all used to be purple and were engineered in WWI to have beta-carotene to improve the soldiers' eyesight. Have you heard this too? I'm always intrigued when I see purple carrots because they must be heirloom.

    More importantly, your miso butter does look brilliant! I could see making a full pound of it and storing it in the freezer.

  3. Mother Nature and you outdid yourself! Those carrots are sytunning. Trying the miso butter tomorrow – and trying it with Challenge. So pretty and festive. So delicious.

  4. I love this recipe! I have not come across those lovely carrots, but will try this recipe with regular ones. Thanks. I'm going to make that miso-butter today and keep it in the fridge.

  5. You're right Lori, I would never have been able to pass these by in the market. With the miso butter, they must have been heavenly on the taste buds too!!!

  6. these are REALLY rainbow carrots and they look delicious with their little stems and so healthy and appetizing! Beautiful Lori Lyn!
    Ronelle

  7. These are beautiful!! I am a sucker for pretty veggies too! I just posted some gratuitous carrot shots in a chili recipe on my blog today actually!

  8. I'm so lame. All I really know about miso is that it's kind of sour. Or maybe not. I haven't tasted the thing by itself! I do so love roasted carrots (can just imagine the sweetness!)- those slender ones you have look fabulous.

  9. Those carrots! Just stunning with all their colors. I saw multi-colored carrots for the first time in NYC's Union Square in NYC last month. I read about them all the time and yet I had never seen one. Appears, only the orange ones are here in my hometown.

    Your recipe looks really good. A very clever and creative way to enjoy carrots.

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  11. Some might say, "oh, carrots" but oh so colourful carrots and not cheap either! We have to splurge on good veggies every now & then.

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