Miso-Ginger Glazed Carrots
White miso is the secret ingredient in this roasted carrot recipe, adding umami and a touch of salt to amplify a symphony of rich flavors.
November 15, 2024
Roasting at a high heat coaxes out and concentrates the inherent sweetness of baby carrots, while a brown sugar marinade infuses a molasses-like warmth from the outside in this recipe from The Everyday Vegan Cheat Sheet cookbook.
What you need:
2 pounds baby carrots, cut diagonally into ¼-inch thick slices
¼ cup coconut oil, melted
¼ cup dark brown sugar, firmly packed
4 teaspoons fresh ginger, finely minced
¼ cup white miso paste
2 tablespoons water
1 scallion, thinly sliced
What you do:
- Preheat oven to 425 degrees. In a large bowl, toss carrots, coconut oil, brown sugar, and ginger. Once thoroughly coated, spread on a half sheet pan in an even layer, without overlapping.
- Place in oven and bake 10 minutes, and then stir well. In a separate dish, whisk miso paste and water, and pour over vegetables, mixing to incorporate. Bake 8 to 10 minutes, until sauce has reduced to a thick caramel that clings to carrots and carrots are fork-tender.
- Transfer to a serving plate and sprinkle with sliced scallions. Eat while hot.
For more plant-based recipes like this, read:
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