Miso Glazed Roasted Carrots
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.