Name: Miso Glazed Roasted Carrots
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 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; 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

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.

Miso Glazed Roasted Carrots

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Prep Time 5

Cook Time 40

Soaking Time 8

Total Time 45

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.