Dinner

Miso-Glazed Carrots with Whipped Ricotta Dip Recipe

ByHailey Reed January 17, 2026January 17, 2026

Introduction

This miso-glazed carrots recipe combines roasted sweetness with a savory, umami-packed glaze, served alongside a smooth whipped ricotta dip. It’s a delightful side dish that elevates humble carrots into something truly special and perfect for any meal.

A white plate with a thick swirl of creamy white spread as the base layer, topped with a pile of shiny, roasted orange baby carrots in the center, arranged to overlap each other. The carrots have a glossy texture and are sprinkled generously with crushed green pistachio nuts and a few specks of black pepper and red chili flakes. The plate is set on a light wooden board, and there is a small bowl with more crushed pistachios to the upper left, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 200°C (180°C fan, gas mark 6). Place the carrots in a roasting tray, drizzle with ½ tablespoon of olive oil, season with salt and pepper, and toss to coat. Roast for 15 minutes until they begin to brown lightly.
Step 2: Meanwhile, melt the butter with sesame oil in a saucepan over medium heat. Once foaming, whisk in the crushed garlic, red miso, chilli flakes, and honey. Cook for 2-3 minutes, stirring frequently, until the mixture thickens slightly and reduces.
Step 3: Pour the miso glaze over the partially roasted carrots and stir thoroughly to coat them evenly. Return the tray to the oven and roast for an additional 30 minutes until the carrots are tender and glossy.
Step 4: While the carrots finish roasting, prepare the whipped ricotta dip. In a bowl, combine the ricotta, lemon zest, olive oil, and season with salt and pepper. Stir until smooth, then add lemon juice to taste.
Step 5: Spread the whipped ricotta over a serving platter. Arrange the warm miso-glazed carrots on top, drizzle with any remaining juices from the roasting tray, and sprinkle the chopped pistachios over everything before serving.

Tips & Variations

For extra depth, roast the carrots a little longer until caramelized, but watch carefully to avoid burning the glaze.
Substitute pistachios with toasted sesame seeds or chopped almonds for varied texture and flavor.
Add a pinch of smoked paprika to the glaze for a smoky twist.
Use fresh ginger grated into the glaze for a zesty kick.

Storage

Store any leftover glazed carrots and ricotta dip separately in airtight containers in the refrigerator for up to 3 days. Reheat the carrots gently in a low oven or microwave. The ricotta dip is best served cold or at room temperature; stir it before serving if it has been chilled.

How to Serve

A white bowl holds two main layers: at the bottom, a creamy, thick, white spread shaped in a circular swirl; on top, a pile of shiny, roasted orange carrots with a slightly caramelized texture, arranged loosely in the center. The carrots are sprinkled with small, chopped green pistachios and black pepper flakes. The bowl sits on a wooden board, set against a white marbled background, with a small bowl of chopped pistachios and a golden spoon visible near the top left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of miso?

Yes, you can use white miso for a milder flavor or yellow miso for something in between. Red miso offers the richest and most robust taste, but any type will work well in this glaze.

Is this recipe suitable for vegans?

This recipe contains butter and ricotta, which are dairy products. To make it vegan, substitute butter with a plant-based alternative and use a vegan ricotta or cashew cream for the dip.