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Miso Roasted Carrots
By Laura Rege
Yields:
4 serving(s)
Total Time:
50 mins
Cal/Serv:
275
These sweet-savory carrots are topped with the most delicious mix of crunchy nuts and spices. It’s easy enough to chop the nuts on the cutting board and smash the coriander seeds with the back of a knife, but they can also be pulsed in a food processor or ground using a mortar and pestle.
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Ingredients
- 1/3 cup
⅓ cup pure maple syrup
- 2 Tbsp.
white miso paste
- 2
extra-virgin olive oil
- 2 Tbsp.
packed dark brown sugar
Large pinch crushed red pepper flakes
- 2 lb.
whole carrots, scrubbed and halved crosswise, halved lengthwise as well if large
Kosher salt
- 1 Tbsp.
fresh lemon juice
- 1/3 cup
roasted pistachios, chopped
- 1 tsp.
black sesame seeds
- 1 tsp.
white sesame seeds
- 1 tsp.
coriander seeds, crushed
- 1/4 tsp.
smoked paprika
Flaky sea salt
Directions
- Step 1Preheat oven to 425°F. In a small bowl, whisk together maple syrup, miso, oil, brown sugar, and red pepper flakes.
- Step 2Line a large, rimmed baking sheet with foil. Arrange carrots on baking sheet and drizzle maple syrup mixture over top. Season with salt, toss to coat, and arrange in an even layer.
- Step 3Bake, tossing halfway through, until carrots are tender and glaze is thickened and caramelized in places, 35 to 40 minutes.
- Step 4Remove baking sheet from oven and carefully sprinkle carrots with lemon juice; toss to coat.
- Step 5In another small bowl, combine pistachios, sesame seeds, coriander, and paprika.
- Step 6Transfer roasted carrots to a platter, scraping any glaze from the sheet tray over top. Let cool slightly. Sprinkle with pistachio mixture, more red pepper flakes, if desired, and flaky salt. Serve warm or at room temperature.
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