3 T
olive oil
large red onion, sliced thinly lengthwise
1 lb
medium carrots, washed
2 T
maple syrup
2 T
soy sauce
1 T
light/white miso
1 T
Sriracha or gochujang

Let’s call a spade a spade - carrots can either be the grossest, most boring vegetable (see: baby carrots, salad bars) or the most magical (see: carrot cake). When prepared with a modicum of effort though, they are subtly sweet, firm enough to never be mushy, and neutral enough to lovingly accept a very wide range of flavors and ingredients, essentially making them the most fool-proof veggie for an impressive side dish.


  1. Preheat oven to 400 degrees
  2. Heat olive oil in a large oven-proof skillet over medium high heat
  3. Add the onions and stir. Cook until onions begin to sweat, about four minutes
  4. In a small bowl, whisk together maple syrup, soy sauce, miso, and Sriracha, breaking up any large chunks of miso
  5. Add carrots to skillet (split in half if they are too long to fit in the skillet). Mix to coat with oil and cook three minutes.
  6. Add the remaining ingredients to the skillet and stir to coat carrots and onions. Put skillet in oven and cook 20-30 minutes (timing will vary depending on the thickness of the carrots). Carrots are finished when a fork inserted into the thickest end has very little give

*Can be made ahead and re-heated before serving