Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 5
- Cook Time: 20
- Category: Vegetable
- Method: Roasting
- Cuisine: California
Nutrition
- Serving Size: 4
Keywords: roasted carrot miso chili butter