Miso Glazed Carrots
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.5 to 2 lbs carrots (, peeled (*Footnote 1))
- 2 tablespoons olive oil
- 1/4 teaspoon fine sea salt
- 1 tablespoon sliced chive for garnish ((Optional))
- 1 tablespoon olive oil
- 3 cloves garlic (, minced)
- 2 tablespoons white miso paste ((*footnote 2))
- 1 tablespoon maple syrup
- 1/2 teaspoon cayenne pepper ((or paprika for less spiciness))
Method
- Preheat oven to 350ºF (175ºC). Line a baking sheet with aluminum foil for easy clean up, if needed.
- Dry carrots thoroughly and place onto the baking tray, drizzle with olive oil, sprinkle with salt. Toss with a pair of tongs to evenly coat carrots with oil.
- Bake for 20 to 30 minutes, until the carrots just start to turn tender but are still chewy inside. (*Footnote 3)
- Mix all the ingredients for the glaze while roasting.
- Brush the miso sauce onto both sides of the carrots. You might have a bit of leftover sauce depending on how many carrots you used.
- Return the baking sheet to the oven and roast for a further 20 to 30 minutes, until the carrots turns tender while piercing with a fork, and the surface is lightly caramelized. Serve hot or at room temperature at a side dish.