clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oil-Free Maple Miso Roasted Carrots

  • Author: Remy
  • Total Time: 40 minutes
  • Yield: 3-4 Servings 1x


An oil-free roasted carrot dish. Sweet and savoury, great as a side and packed with flavour. Vegan, gluten free, oil free and refined sugar free.


  • about 1 lb of carrots
  • 2 tbsp miso paste
  • 2 tbsp maple syrup
  • 12 tbsp cashew butter
  • 1 tsp soy sauce
  • 1 clove garlic, minced
  • 12 tsp warm water
  • 1 tsp grated ginger (optional)
  • 1/4 tsp cayenne or paprika (optional)
  • salt and pepper to garnish


  1. Preheat your oven to 350F.
  2. Slice your carrots vertically into halves or quarters (or chop as you’d like). I recommend cutting them slightly thinner and longer so they cook quickly and are coated more evenly.
  3. In a bowl, combine miso paste, maple syrup, cashew butter, soy sauce, garlic, ginger and paprika with warm water. Whisk vigorously until emulsified. You can also use a hand mixer or blend to do this more easily.
  4. Coat carrots evenly in the mixture and spread out on a lined baking sheet.
  5. Roast in the oven at 350F for about 20 minutes, then flip and cook for an additional 10 minutes. To check if they’re ready to eat, they should have a bit of a browning on them, and you should be able to poke through with a fork.
  6. Remove from oven, and sprinkle with salt and pepper if needed.


Using all ingredients at room temperature will make emulsifying the ingredients for the sauce much easier.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Side Dishes
  • Method: Roasting
  • Cuisine: Japanese Fusion

Keywords: roasted vegetables, rainbow carrots, maple miso, vegan, vegetarian, oil free cooking