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Fall, Gluten Free, Mains, Recipes, Snacks n Sides, Vegan  /  May 29, 2021

Miso-Glazed Roasted Carrots

Just taking my favorite snack of carrots and hummus a step further with these miso roasted rainbow carrots served with a nice smooth bed of creamy homemade hummus.

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Flavorful and slightly caramelized miso roasted rainbow carrots served with a nice smooth bed of creamy homemade hummus.

Every time I buy rainbow carrots, their destiny is to be transformed into these miso roasted carrots with hummus. Making these carrots is so simple and they’re packed with so much flavor from the miso, garlic, an dijon mustard! These have become a bit of a Thanksgiving staple for my family. I love squash as much as the next girl but carrots are so good in the fall so I like to spend each Thanksgiving expressing my gratitude for our other orange friends.

Flavorful and slightly caramelized miso roasted rainbow carrots.

What you’ll need to make miso-glazed roasted carrots

rainbow carrots or regular carrots

white miso

dijon mustard

garlic

tamari

apple cider vinegar

maple syrup

cayenne and black pepper

Just mix the ingredients together, coat the carrots, and roast them in a cast iron or baking sheet for 35-40 minutes!

A nice smooth bed of creamy homemade hummus.

Tips for making creamy and flavorful hummus

First, I’d just like to say there are lots of amazing hummus recipes out there. Here are some recipes I’ve tried that are all quite different, but are all so good: Yotam Ottolenghi and Sami Tamimi’s basic hummus, TUSK Hummus with Sam Smith, and Nisha from Rainbow Plant Life’s hummus guide (which is so comprehensive and also includes hummus recipes)!

What I listed here is what I’ve found works best for me and my kitchen equipment. For reference, I make my hummus in a large Vitamix, so I usually make quite a bit of hummus at once in order for it to blend nicely. Since the Vitamix is pretty good at breaking things down, I like throwing in some ice cubes, but ice cold water should be just as good.

Cook dry chickpeas.

Cooked chickpeas will usually result in a higher quality hummus, though you can use canned chickpeas and it will still be delicious. To do this, I soak chickpeas overnight with 1/2 tsp baking soda (a tip I got from Rainbow Plant Life!). Then I pressure cook them with 1/2 tsp baking soda and plenty of water. Pressure cooking is faster and easier than doing it in a pot on the stove in my opinion. Simply pressure cook on medium-high until the first whistle goes off. Then reduce heat and cook for 10 more minutes. They should be pretty soft and should squish between your fingers. I like letting them cool a bit before I blend them for optimal texture, but you don’t have to since you’ll be using plenty of ice cubes and ice cold water later.

ICE CUBES.

This is my favorite tip. Be careful with this one since not every blender will be powerful enough to readily break down ice cubes. If that is the case for you, opt for ice cold water instead.

Use the water you cooked chickpeas in.

I don’t know if this actually makes a difference, but in my head it does. My hummus gets so fluffy and creamy as soon as I add it. Ice cold water also works well and brings that smooth effect to the hummus.

Flavorful and slightly caramelized miso roasted rainbow carrots served with a nice smooth bed of creamy homemade hummus.

Miso Glazed Roasted Carrots

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Soaking Time 8 hrs
Total Time 45 mins
Course Appetizer, Side Dish
Servings 6

Ingredients
  

Miso Roasted Carrots

  • 12-15 medium carrots
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 tbsp white miso
  • 2 tsp dijon mustard
  • 1 tsp tamari * sub ½ tsp soy sauce or a little salt to taste
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika
  • water to thin
  • toppings: olive oil, any fresh herbs, sumac, za'atar, sliced almonds, smoked paprika, extra tahini

White Bean Dip

  • 1 15 oz. can of white beans
  • 3 tbsp tahini
  • 1 tbsp lemon juice or juice from 1 lemon
  • ½ tsp salt or to taste
  • 4 tbsp cold water

Instructions
 

Miso Roasted Carrots

  • Preheat oven to 400 F. Mix together all ingredients (except the carrots of course) in a bowl. Thin the sauce with ~ 2 tbsp of water. Toss the carrots in the sauce.
  • Add carrots to a cast iron or baking sheet (both methods turn out amazing) and roast for 35-40 minutes. Make sure to flip them at half way! There should be crisp brown marks on them when they're done.

White bean dip

  • Drain and rinse the white beans. Blend all the ingredients in a small food processor, adding a little cold water at a time.
Keyword appetizers

If you like these miso-glazed roasted carrots with hummus, here is some more hummus to tickle your fancy:

Beet Hummus

Roasted Eggplant Sabich with Red Pepper Hummus

The Ultimate Baked Falafel Bowl

Fall Squash Babaghanoush

Sweet Potato Hummus

Tags

  • carrots
  • hummus
  • mediterranean

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2 comments

  • Anisha Chandra
    December 22, 2021

    ooh yes miso has so many potential applications and I love this one a whole lot!

  • Lauren
    December 11, 2021

    I never really know what to do with miso, so this is definitely the creative answer I was looking for. Great recipe!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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