Description
Miso, maple and sesame add a nutty umami taste to this dish of buttery roasted carrots that’s delicious warm or at room temperature.
Ingredients
Scale
- 2 pounds medium carrots, preferably bunched, peel if necessary
- 3 Tablespoons unsalted butter, softened*
- 1/4 cup white or yellow miso
- 2 teaspoons toasted sesame oil
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1 Tablespoon maple syrup
- 1 1/2 Tablespoons toasted sesame seeds
- Scallions, thinly sliced, for garnish
- Sea salt and pepper
Instructions
- Heat oven to 400 degrees.
- Bring a pot of well-salted water to a boil over high heat.
- Peel (if necessary) and trim carrots. Halve carrots lengthwise and cut into 3 – 4-inch lengths.*
- Add to the boiling water and simmer over medium heat until almost tender, but still firm 5-6 minutes. Drain the carrots.
- While the carrots are cooking, in a large bowl, combine butter, miso, sesame oil, lemon zest and lemon juice, and maple syrup. Stir well to make a soft paste.
- Add the carrots and mix to coat. Line a 12-by-16-inch rimmed baking sheet with parchment for easy clean up. Transfer the carrots to the baking sheet and spread in an even layer.
- Sprinkle with sesame seeds and bake until the carrots are golden brown and sizzling, about 20 minutes.
- Transfer to a serving platter. Sprinkle with scallions, flaky sea salt and pepper.
- Serve warm or at room temperature.
Equipment
Buy Now → Notes
Coconut oil can be substituted for vegan, ghee is also good.
When cutting the carrots aim to make them as close to the same size as possible. If the carrot is thin on one end don’t cut that part in half lengthwise, leave it whole.
- Prep Time: 10
- Cook Time: 30
- Category: Vegetable, Side Dish
- Method: Parboil, Roast
- Cuisine: Vegetarian, Gluten Free, Egg Free