Description

This recipe features tender miso-glazed roasted carrots served warm over a creamy whipped ricotta dip, topped with zesty lemon and crunchy pistachios. The carrots are oven-roasted twice to develop a rich glaze infused with garlic, miso, chili flakes, honey, and a hint of sesame oil, offering a perfect balance of sweet, savory, and spicy flavors. The whipped ricotta dip adds a smooth, refreshing contrast, making this dish an elegant and delicious side or appetizer that is both comforting and visually appealing.

Ingredients

Scale

Carrots

1kg carrots, halved or quartered if thick
½ tbsp olive oil
Salt and pepper, to season

Miso Glaze

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

Topping

25g pistachios, roughly chopped

Instructions

Preheat and roast carrots: Heat the oven to 200°C (180°C fan) or gas mark 6. Place the halved or quartered carrots in a roasting tray, drizzle with ½ tablespoon olive oil, season with salt and pepper, and toss until evenly coated. Roast in the oven for 15 minutes until they are lightly browned.
Prepare miso glaze: While the carrots start roasting, melt 75g butter and 1 tablespoon sesame oil in a saucepan over medium heat. Once melted and foaming, whisk in 3 crushed garlic cloves, ½ tablespoon red miso, ½ teaspoon chili flakes, and 2 tablespoons honey. Cook the mixture for 2 to 3 minutes until it reduces slightly and thickens.
Glaze and continue roasting carrots: Pour the prepared miso glaze over the partially roasted carrots in the tray. Stir well to ensure the carrots are thoroughly coated with the glaze. Return the tray to the oven and roast for an additional 30 minutes until the carrots are tender and caramelized.
Make whipped ricotta dip: While the carrots finish roasting, combine 250g ricotta, the zest of half a lemon, and 1 tablespoon olive oil in a bowl. Stir or whisk until smooth and creamy. Season the dip to taste with salt, pepper, and freshly squeezed lemon juice from the remaining half lemon.
Assemble and serve: Spread the whipped ricotta evenly onto a serving platter. Spoon the warm miso-glazed carrots over the top, drizzling any remaining glaze or roasting juices over them. Sprinkle the roughly chopped pistachios over the dish for a crunchy finish. Serve immediately for the best flavor and texture.

Notes

Use carrots of similar size for even roasting.
Red miso can be substituted with white miso for a milder flavor, but adjust quantities accordingly as white miso is less salty.
For extra heat, increase chili flakes or add a pinch of cayenne pepper.
Make the whipped ricotta dip ahead of time and keep chilled until ready to serve.
The pistachios add a pleasant crunch, but toasted walnuts or almonds work well as alternatives.
Leftovers can be refrigerated for up to 2 days and gently reheated before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Roasting
Cuisine: Japanese-inspired

Keywords: miso-glazed carrots, roasted carrots, ricotta dip, miso glaze, vegetables side dish, vegetarian side, roasted vegetable recipe