Miso Maple Roasted Carrots

Ingredients

• 8 medium carrots (Washed, stems removed, cut in half lengthwise)
• 1 tbsp miso
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp fresh ginger (Fresh)
• 1 tsp coconut aminos
• oil (For drizzling or spraying the skillet)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Wash the carrots, cut off the stems, and halve each carrot lengthwise.

2. 2

   Heat a large skillet over medium heat and drizzle or spray it with oil.

3. 3

   Once the skillet is hot, place the carrots cut-side down in the pan. If they curl up and lift in the middle, place another pan on top so they remain flat against the skillet.

4. 4

   Cook the carrots over medium heat for about 10–15 minutes, or until charred to your liking.

5. 5

   Meanwhile, blend the miso, maple syrup, rice vinegar, fresh ginger, and coconut aminos until smooth.

6. 6

   Transfer the skillet-charred carrots to a parchment-lined baking sheet and brush them with the sauce on all sides.

7. 7

   Roast at 425°F (220°C) for 10–15 minutes; the author notes that 15 minutes worked for her, but ovens vary. Serve and enjoy.

Notes

The skillet-char step can be skipped if you do not want the carrots to have a little char; place the sauced carrots directly in the oven and roast them for longer, though the source does not specify the exact alternate roasting time. The source says to brush the carrots with sauce after skillet cooking; if skipping the skillet step, sauce them before roasting as the note indicates.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• roasted
• vegetables
• holiday