Air Fryer Recipe
Miso Glazed Carrots
Miso glazed carrots are a flavorful and easy side dish that can be quickly prepared using an air fryer.
Ingredients
- 500g of carrots, peeled and sliced into sticks
- 2 tablespoons of miso paste (white or yellow)
- 1 tablespoon of soy sauce
- 2 tablespoons of honey or maple syrup
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- Sesame seeds and chopped spring onions for garnish (optional)
Method
- Preheat the air fryer to 180°C (350°F).
- In a small bowl, whisk together miso paste, soy sauce, honey or maple syrup, rice vinegar, and sesame oil to make a smooth glaze.
- Toss the carrot sticks in the miso glaze until well coated.
- Arrange the glazed carrots in a single layer in the air fryer basket. Cook in batches if necessary.
- Air fry the carrots for 15-20 minutes, shaking the basket halfway through for even cooking.
Why this works in an air fryer
Air fryer convection drives off surface moisture from the carrot sticks, concentrating their sugars while the miso, soy and honey form a salty-sweet glaze. Sesame oil helps the coating spread thinly; too thick a layer scorches before the carrot centres soften, so spacing matters more than stirring.
Equipment notes
Assumes a 4-6 litre basket holding 500g carrots in one loose layer; in a single-drawer model cook in batches if the sticks overlap, while in a dual-zone air fryer split evenly between drawers, shake both halfway and expect the drawer with the fuller load to need 2-4 minutes longer.
Common pitfalls
- Glaze turning dark brown or black at the tips before the carrots are tender? The sugars and miso are catching; drop to 170°C and add 3-5 minutes, or brush on half the glaze for the final 5 minutes next time.
- Carrots still firm and pale at 15 minutes? The sticks are too thick or too crowded; cut to roughly 1cm batons and leave gaps so the hot air can reach the surfaces.
- Wet, steamed carrots with no sticky edges? Excess glaze has pooled in the basket; lift the carrots out of the bowl with tongs rather than tipping in all the marinade, then shake well halfway.
- Patchy salty clumps on the carrots? The miso was not fully loosened; whisk the glaze until smooth, adding 1 teaspoon warm water if the paste is stiff before tossing.
Variations & substitutions
- Use red miso for a deeper, saltier glaze; reduce the soy sauce slightly and watch closely in the last few minutes as it darkens faster.
- Swap honey for maple syrup to keep it plant-based; maple is thinner, so the glaze coats more lightly and may need an extra minute to become tacky.
- Add 1 teaspoon grated ginger or a little chilli crisp to the glaze; the carrots cook the same, but the aromatics can brown quickly if left in large pieces.
- Use parsnip or a carrot-parsnip mix cut to the same thickness; parsnips brown faster because they are starchier, so check from 12 minutes.
Storage & reheating
Keep leftovers chilled in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 4-6 minutes until hot and glossy again.
Nutrition
Calories: 250
