Introduction

Miso-glazed carrots with whipped ricotta dip is a flavorful and vibrant dish that combines sweet, savory, and tangy elements. Roasted carrots are coated in a rich miso glaze and served over a creamy, zesty ricotta dip, making it perfect as a side or a light vegetarian appetizer.

Miso-Glazed Carrots with Whipped Ricotta Dip Recipe - Recipe Image

Ingredients

1 kg carrots, halved or quartered if thick
½ tbsp olive oil
75 g butter
1 tbsp sesame oil
3 garlic cloves, crushed
½ tbsp red miso
½ tsp chilli flakes
2 tbsp honey
250 g ricotta
½ lemon, zested and juiced
1 tbsp olive oil
25 g pistachios, roughly chopped

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. Place the carrots in a roasting tray, season, and drizzle with ½ tablespoon of olive oil. Toss to coat evenly, then roast for 15 minutes until they are lightly browned.
Step 2: Meanwhile, melt the butter and sesame oil in a saucepan over medium heat. When foaming, whisk in the crushed garlic, red miso, chilli flakes, and honey. Cook for 2–3 minutes until the mixture reduces slightly and thickens.
Step 3: Pour the miso glaze over the partially roasted carrots and stir well to coat them evenly. Return the tray to the oven and roast for another 30 minutes, allowing the carrots to caramelize and soften.
Step 4: To prepare the dip, combine ricotta, lemon zest, and 1 tablespoon olive oil in a bowl. Mix until smooth, then season with salt, pepper, and lemon juice to taste.
Step 5: Spread the whipped ricotta onto a serving platter. Arrange the warm miso-glazed carrots on top, spooning over any roasting juices. Sprinkle the chopped pistachios over the dish before serving.

Tips & Variations

For extra depth, toast the pistachios lightly before sprinkling them on top.
Swap red miso for white miso if you prefer a milder flavor.
Add a handful of fresh herbs like coriander or parsley for a fresh finish.
Use Greek yogurt instead of ricotta for a tangier dip.

Storage

Store leftover carrots and ricotta dip separately in airtight containers in the refrigerator for up to 3 days. Reheat the carrots gently in the oven or microwave before serving. The ricotta dip is best served cold or at room temperature and should not be overheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of carrots?

Yes, firm vegetables like parsnips or sweet potatoes work well with this miso glaze and roasting method.

Is this recipe vegan-friendly?

This recipe contains butter and ricotta, but you can make it vegan by substituting butter with a plant-based alternative and using a dairy-free ricotta or cashew cream for the dip.

Miso-Glazed Carrots with Whipped Ricotta Dip Recipe

Print Recipe

★★★★★

5 from 69 reviews

This recipe features tender, sweet carrots glazed with a savory miso and honey mixture, roasted to perfection, and served alongside a creamy, zesty whipped ricotta dip topped with crunchy pistachios. It’s a delightful side dish combining umami flavors with a refreshing citrus kick.

Author: Marco
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: Japanese-inspired
Diet: Vegetarian

Ingredients

Scale

Carrots and Glaze

1kg carrots, halved or quartered if thick
½ tbsp olive oil
75g butter
1 tbsp sesame oil
3 garlic cloves, crushed
½ tbsp red miso
½ tsp chilli flakes
2 tbsp honey

Whipped Ricotta Dip

250g ricotta
½ lemon, zested and juiced
1 tbsp olive oil
Salt and pepper, to taste
25g pistachios, roughly chopped

Instructions

Preheat and Roast Carrots: Heat the oven to 200°C (180°C fan)/gas mark 6. Place the halved or quartered carrots in a roasting tray, season with salt and pepper, and drizzle with ½ tablespoon olive oil. Toss to coat evenly, then roast for 15 minutes until they are very lightly browned.
Prepare Miso Glaze: While the carrots are roasting, melt 75g butter with 1 tablespoon sesame oil in a saucepan over medium heat. Once melted and foaming, whisk in the crushed garlic cloves, ½ tablespoon red miso, ½ teaspoon chilli flakes, and 2 tablespoons honey. Cook the mixture for 2 to 3 minutes until it reduces slightly and becomes thickened.
Glaze Carrots and Continue Roasting: Pour the miso glaze over the partially roasted carrots, stirring well to coat them thoroughly. Return the tray to the oven and roast for an additional 30 minutes until the carrots are tender and caramelized.
Make the Whipped Ricotta Dip: In a bowl, combine 250g ricotta with the zest and juice of half a lemon, and 1 tablespoon olive oil. Stir or whip until smooth and creamy. Season with salt and freshly ground black pepper to taste.
Assemble and Serve: Spread the whipped ricotta dip evenly over a serving platter. Arrange the warm miso-glazed carrots on top, drizzling any remaining roasting juices over them for extra flavor. Finally, sprinkle the roughly chopped pistachios over the carrots to add a crunchy texture and nutty taste. Serve immediately.

Notes

You can adjust the chili flakes according to your heat preference, or omit them for a milder dish.
If you do not have red miso, white miso can be used but will yield a slightly different flavor.
For a vegan version, substitute butter and ricotta with plant-based alternatives.
Make sure to use fresh garlic for the best flavor infusion in the glaze.
This dish pairs wonderfully with grilled meats or as part of a vegetarian meal.

Keywords: miso glazed carrots, roasted carrots, whipped ricotta dip, side dish, vegetarian, Japanese flavors, honey glaze, pistachios