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Maple Roasted Carrots with Miso
Whether serving as a side or the main event, these red miso maple roasted carrots are dressed for success and mass consumption.
Course
Side Dish
Cuisine
Vegan
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Servings
4
servings
Calories
166.81
kcal
Author
Amanda Logan
Ingredients
1
kg
mixed carrots
cleaned but not peeled
2
tablespoons
miso paste
3
tablespoon
maple syrup
2
tablespoon
vegan butter
or regular or coconut oil
1
tablespoon
vegetable oil
1-2
tablespoon
water
to thin out glaze if required
1
inch
ginger
grated or finely chopped
2
tablespoons
sesame seeds
toasted in a dry pan
a handful chopped fresh parsley
pinch
sea salt
Instructions
Preheat oven to 190 degrees C.
Sort mixed carrots and slice thicker ones in half lengthways.
In a medium bowl stir together the miso paste, maple syrup, vegetable oil and water. Set aside.
Heat a fry pan and melt butter.
Sautée ginger for about a minute and throw in carrots.
Continue cooking for 5 minutes, keeping the carrots moving.
Lightly oil a roasting pan and place carrots in or use the fry pan if oven proof. Season with sea salt.
Roast for 10 minutes.
Remove carrots from the oven and pour over as much miso glaze as needed.
Return to oven for 20 minutes or until cooked through (don't overcook)
Sprinkle with toasted sesame seeds and serve with fresh parsley.
Notes
You could a lighter miso such as Shiro - just adjust the amount to taste. Shiro has a more subtle flavour than red miso paste.
Nutrition
Calories:
166.81
kcal
|
Carbohydrates:
21.24
g
|
Protein:
3.14
g
|
Fat:
8.63
g
|
Saturated Fat:
3.87
g
|
Sodium:
444.3
mg
|
Potassium:
527.82
mg
|
Fiber:
5.13
g
|
Sugar:
10.67
g
|
Vitamin A:
25192.67
IU
|
Vitamin C:
8.85
mg
|
Calcium:
98.8
mg
|
Iron:
1.25
mg