Miso Glazed Oven-Roasted Carrots
These delicious, crown-pleasing carrots are the perfect precursor to a dinner with friends!
Equipment
- Non-stick pan
- Vegetable peeler
- Baking sheet
- Tinfoil or parchment paper
- Whisk
- Spatula
- Chef's knife
Ingredients
Roasted Carrots
- 4-6 Large carrots washed, peeled
- 3 tbsp Olive oil for cooking
- Salt & pepper to taste
Miso Glaze
- 3 tbsp Vegan butter sub regular butter
- 2 tbsp Red miso paste
- 2 tbsp Gluten free soy sauce sub regular soy sauce or coconut aminos
- 3 tbsp Maple syrup
- 2-3 tbsp Water to dilute the mixture
Garnish
- 1/3 cup Pistachios crushed
- 1/4 cup Fresh parsley or herbs chopped
Instructions
- Preheat the oven to 400°F.
- Wash and peel carrots. Slice them in half or into thirds, then cut each chunk lengthwise. Slice once more, lengthwise, to create bite-size carrot sticks.
- Coat the carrots in olive oil and season with salt and pepper.
- Line a baking sheet with parchment paper, and place carrots on it in a single layer.
- Bake for 35-45 minutes or until the carrots develop a crispy crust. Check in on them every 15 minutes to make sure they don't burn.
- While the carrots are baking, place a non-stick pan over medium heat. Add all of the miso glaze ingredients to the pan and whisk or stir until well combined. Once the mixture begins to simmer, lower the heat to medium-low.
- Stir the miso glaze consistently for 5-7 minutes over medium-low heat.
- Once it is well combined, pour into a separate container and whisk well.
- Once the carrots finish roasting, place them in a plate or bowl and pour the miso glaze on top.
- Garnish with crushed pistachios and fresh herbs.
Notes
Add a bit of water to the miso glaze if it becomes too thick.
Adjust miso glaze ingredients as needed to your taste.