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.
Ingredients
- 2 lb baby carrots cut diagonally into ΒΌ-inch thick slices
- 1/4 cup coconut oil melted
- 1/4 cup dark brown sugar firmly packed
- 4 tsp minced, fresh ginger finely
- 1/4 cup white miso paste
- 2 tbsp water
- 1 sliced scallion thinly
Nutrition
4 servingsInstructions (click to mark complete)
Preheat oven to 425 degrees
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, and then stir well
Place in oven and bake, and then stir well. In a separate dish, whisk miso paste and water, and pour over vegetables, mixing to incorporate. Bake 8 to, 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
Transfer to a serving plate and sprinkle with sliced scallions. Eat while hot.
Original source: https://vegnews.com/recipes/vegan-miso-ginger-g...