I gave my mother this cookbook as a gift, and she raved about this simple carrot recipe. Eventually, I tried it for myself and she was right. These sweet and savory carrots become almost meaty in the hot oven. I love them served over lentils tossed with a mustardy vinaigrette.
Ingredients
- 3 tablespoons white miso paste
- 3 tablespoons warm water
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 2 pounds carrots, halved or quartered if large
- ¼ cup sliced green onions
Preparation
Preheat oven to 400 degrees F. Line a rimmed sheet pan with parchment paper or a silicon baking sheet.
Make the glaze in a large mixing bowl: Combine the miso, water, olive oil, maple syrup, salt, and red pepper flakes. Whisk well to combine. Add the carrots and toss well to coat.
Arrange the carrots in a single layer on the baking sheet, and roast for 10 minutes. Rotate the pan, stir the carrots, and roast for another 10 minutes, until tender and brown.
Sprinkle with green onions to serve.
About this recipe
Recipe adapted from I Can Cook Vegan by Isa Chandra Moskowitz
