Butter Love & SaltRoasted Miso Glazed Carrots
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Ingredients
Serves 5- 1 tbsp avocado oil (or other cooking oil)
- 2 cloves garlic (crushed)
- 2 lbs carrots
- 3 tsp ginger (crushed)
- green onion (for topping)
- 2 tbsp honey
- 1/2 tbsp rice vinegar
- 1/2 tsp of red pepper flakes (adjust to taste)
- salt and pepper
- 1 tbsp sesame oil
- 2 tsp sriracha (adjust to taste )
- 2 tbsp red miso
- white and black toasted sesame seeds (for topping)
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Steps
- Step 1
Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Wash and trim the carrots, then dry them well (peeling optional). If any are thick, slice them in half lengthwise.
- Step 2
Add the carrots to the baking sheet and toss carrots with avocado oil, salt, and pepper, then spread them out so they’re not overlapping. Note, the red miso is pretty salty so be mindful of how much salt you are adding.
- Step 3
Roast for 18–22 minutes, flipping the pan halfway, until they’re almost tender.
- Step 4
While they roast, whisk together the sesame oil, red pepper flakes, miso, sriracha, rice vinegar, honey, garlic, and ginger.
- Step 5
Once the carrots are almost tender, pull them out of the oven and toss the carrots in the glaze then roast another 7–10 minutes until fork-tender with crispy edges and caramelized glaze.
- Step 6
Serve right away with sliced green onions and sesame seeds.
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Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Wash and trim the carrots, then dry them well (peeling optional). If any are thick, slice them in half lengthwise.
Source: Butter Love & Salt
