Miso-Honey Roasted Heirloom Carrots with Ginger Yoghurt & Toasted Pumpkin Seeds

Name: Miso-Honey Roasted Heirloom Carrots with Ginger Yoghurt & Toasted Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Ingredients: 500 g heirloom rainbow carrots (trimmed and scrubbed (halve any larger ones)); 1 tbsp white miso paste; 1 tbsp runny honey; 1 tbsp olive oil; Sea salt & black pepper; 150 g live natural yoghurt (Greek-style); 1 small garlic clove (finely grated); 1 tsp fresh ginger (finely grated); 1 tsp toasted sesame oil; Pinch of salt; 2 tbsp pumpkin seeds; A few coriander leaves or micro herbs (optional); Extra drizzle of honey or sesame oil (to serve)

A vibrant, flavour-packed starter that’s sweet, savoury, and full of colour. Rainbow carrots are roasted in a glossy miso-honey glaze for caramelised depth, then served over creamy ginger yoghurt and topped with toasted pumpkin seeds for crunch. Finished with a drizzle of honey or sesame oil — it’s simple, modern, and beautifully balanced.

Heirloom carrots bring natural sweetness and colour — look for purple, yellow, and orange for contrast.
The miso-honey glaze adds umami depth that balances beautifully with the tangy yoghurt.
Serve warm or at room temperature for the best texture and flavour.
Lovely paired with warm flatbreads or lentils as part of a bigger sharing menu.

Ingredients

For the Carrots

500 g heirloom rainbow carrots trimmed and scrubbed (halve any larger ones)
1 tbsp white miso paste
1 tbsp runny honey
1 tbsp olive oil
Sea salt & black pepper

For the Ginger Yoghurt

150 g live natural yoghurt Greek-style
1 small garlic clove finely grated
1 tsp fresh ginger finely grated
1 tsp toasted sesame oil
Pinch of salt

To Finish

2 tbsp pumpkin seeds
A few coriander leaves or micro herbs optional
Extra drizzle of honey or sesame oil to serve

Method

Roast the Carrots

Preheat the oven to 200°C (fan 180°C). In a bowl, whisk together the miso, honey, olive oil, salt, and pepper. Add the carrots and toss to coat evenly. Spread on a lined baking tray and roast for 25–30 minutes, turning halfway, until golden and tender with a light glaze.

Make the Ginger Yoghurt

In a small bowl, whisk together the yoghurt, grated garlic, ginger, sesame oil, and a pinch of salt until smooth. Chill until ready to serve.

Toast the Pumpkin Seeds

Place the pumpkin seeds in a dry frying pan over medium heat. Toast for 2–3 minutes, shaking often, until they pop and turn golden. Set aside to cool.

Assemble

Spoon the ginger yoghurt onto each plate as a base. Arrange the roasted carrots on top. Sprinkle with toasted pumpkin seeds and finish with a drizzle of honey or sesame oil. Add a few coriander leaves or micro herbs to garnish.

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Miso-Honey Roasted Heirloom Carrots with Ginger Yoghurt & Toasted Pumpkin Seeds

Prep Time: 10

Cook Time: 30

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