Roasted Carrots with Miso Chili Butter

Miso chili butter combines the savoriness of soy with the spice of chilis and sweetness of butter. It’s especially delicious on roasted vegetables!

  • Author: Kathleen Korb
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Category: Vegetable
  • Method: Roasting
  • Cuisine: California


  • 1 pound baby carrots, mixed colors if possible
  • Olive oil
  • Salt and pepper
  • 3 tablespoons butter, room temperature
  • 1 teaspoon yellow miso paste
  • 1 large pinch red pepper flakes


  • Preheat oven to 425°.
  • Scrub the baby carrots, or peel if needed. Cut larger carrots in half to make similar-sized carrots.
  • Spread on a baking sheet in an even layer (use 2 sheets if necessary and rotate halfway through cooking).
  • Drizzle with a little olive oil, and season with salt and pepper.
  • Roast for 15–20 minutes, turning once, until just cooked and a bit browned in spots.
  • While carrots are roasting, combine butter, miso paste and red pepper flakes.
  • When carrots come out of the oven, put them on a platter and dot with miso butter to melt. You will have extra butter left over, which you can use on other veggies, meat or fish.


Keywords: roasted carrot miso chili butter