Miso Glaze Roasted Carrots
If you are looking for a delicious side dish that will plate beautifully AND taste amazing, this is it.
I will often make this to pair with fish, steak, or even tofu made in the air fryer. The combination of salty flavour from the miso pairs beautifully with the naturally sweet flavour from the roasted carrots.
If you have been avoiding eating certain vegetables raw, a dish like this would be a good place to start to slowly re-introduce them to your digestive system.
Ingredients
10
Heirloom Carrots (cut in half lengthwise)
2 tbsps Orange Juice (freshly squeezed)
1 tbsp Orange Zest
1 tsp Ginger (minced)
1 tsp Coconut Oil (melted)
2 tbsps Miso Paste
1 tsp Sesame Oil
2 tbsps Water
1 tbsp Rice Vinegar
1 tsp Maple Syrup
Directions, serves 4
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Place the carrots on the baking sheet.
In a small bowl, mix together the orange juice, orange zest, ginger and coconut oil. Brush this mixture on the carrots and place in the oven to cook for 16 to 20 minutes.
While the carrots are cooking, whisk together the miso paste, sesame oil, water, rice vinegar and maple syrup in a small bowl.
Remove the carrots from the oven and drizzle the miso sauce over top. Serve and enjoy!