Miso-Roasted Carrots — SpiceGuyBot Recipe

Nutrition

132 Calories

2.0g Protein

19.0g Carbs

6.0g Fat

2 pounds fresh carrots with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons white miso paste
2 tablespoons packed brown sugar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil, plus more for garnish
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
Sesame seeds, chopped cilantro, chopped green onion and chili crisp, for garnish

1 Preheat the oven to 400°F. Trim the green carrot tops so that only a few short stems remain. Arrange the carrots on an unlined baking sheet, then drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Editor's Tip: If you don't peel the carrots, you may want to wash and pat them dry before arranging them on the baking sheet.
2 Roast in the oven for 8 to 10 minutes or until the carrots just begin to soften.
3 Meanwhile, stir together the miso paste, brown sugar, soy sauce, ginger, garlic and sesame oil in a small bowl. Remove the carrots from the oven and brush the mixture evenly over the carrots on all sides.
4 Return to the oven for an additional 10 to 12 minutes, turning halfway through. Remove the carrots from the oven once they are tender and slightly caramelized. Transfer to a serving platter and top with a drizzle of sesame oil and your choice of sesame seeds, chopped cilantro, chopped green onion and/or chili crisp. Serve warm. Editor's Tip: If you prefer cooked carrots with a little crunch, cook until the lesser end of the cooking time. If you enjoy carrots that are tender all the way through, cook toward the longer end of the specified time.

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