Miso Roasted Carrots

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Gluten FreeDairy FreePlant BasedGrain Free
CALORIES
kcal
protein
g
carbs
g
fat
g
serves
4serves

Introduction

If you’ve been trying to get more vegetables into your day, this recipe is for you.

Each serve packs a whopping half a kilogram of carrots in a sweet, salty, sticky glaze that will make you eat them off the tray with your fingers like a forbidden treat.

Even better, I’ve played around with these carrots in so many ways that I can’t wait to show you.

They’re the delicious gift that keeps on giving.

 

The recipe

Ingredients

2 kg carrots
1 Tbsp olive oil
2 Tbsp maple syrup
1 Tbsp white miso paste
1 Tbsp minced garlic

Directions

Step 1
Preheat your oven to 200° C
Step 2
Scrub your carrots and cut into batons.
Step 3
Place all of the other ingredients into a large mixing bowl and whisk to combine.
Step 4
Add the carrot pieces and toss to coat.
Step 5
Lay the carrots in a single layer on a large baking tray, cover with foil and roast until just tender (approx. 20-30 min)
Step 6
Remove the foil and give the carrots a turn, then cook for a further 5-10 min until they are caramelised and soft.
Step 7
Uncontrollably eat with your fingers from the tray.
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Recipe creator

about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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