Miso-Tahini Roasted Carrots
Umami-rich miso and tahini transform humble carrots into a savory side. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs carrots, white miso paste, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs peeled and cut into 2-inch sticks carrots
- 2 tbsp white miso paste
- 1 tbsp tahini
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F. Toss 1.5 lbs carrot sticks with 1 tsp sesame oil and 1/4 tsp salt on a parchment-lined baking sheet.
- Step 2: Roast for 15 minutes until edges begin to caramelize, then flip carrots and return to oven for 10 more minutes until tender when pierced with a fork.
- Step 3: While carrots roast, whisk 2 tbsp white miso paste, 1 tbsp tahini, 1 tsp rice vinegar, and 1 tsp water in a small bowl until smooth. Remove carrots from oven, drizzle with miso mixture, and toss to coat evenly. Sprinkle with 1 tsp toasted sesame seeds and serve warm.
