Miso Roasted Carrots
Elevate your carrots with a delightful combination of crunchy nuts and aromatic spices. Simply chop the nuts on a cutting board and crush the coriander seeds using the back of a knife, or for added convenience, pulse them in a food processor or grind them with a mortar and pestle. This sweet-savory dish is incredibly easy to prepare and promises a burst of flavor.
Ingredients
- 1/3 c. ⅓ cup pure maple syrup
- 2 tbsp. white miso paste
- 2 extra-virgin olive oil
- 2 tbsp. packed dark brown sugar
- Large pinch crushed red pepper flakes
- 2 lb. whole carrots, scrubbed and halved crosswise, halved lengthwise as well if large
- Kosher salt
- 1 tbsp. fresh lemon juice
- 1/3 c. roasted pistachios, chopped
- 1 tsp. black sesame seeds
- 1 tsp. white sesame seeds
- 1 tsp. coriander seeds, crushed
- 1/4 tsp. smoked paprika
- Flaky sea salt
Instructions
- Preheat oven to 425°F. In a small bowl, whisk together maple syrup, miso, oil, brown sugar, and red pepper flakes.
- Line a large, rimmed baking sheet with foil. Arrange carrots on baking sheet and drizzle maple syrup mixture over top. Season with salt, toss to coat, and arrange in an even layer.
- Bake, tossing halfway through, until carrots are tender and glaze is thickened and caramelized in places, 35 to 40 minutes.
- Remove baking sheet from oven and carefully sprinkle carrots with lemon juice; toss to coat.
- In another small bowl, combine pistachios, sesame seeds, coriander, and paprika.
- Transfer roasted carrots to a platter, scraping any glaze from the sheet tray over top. Let cool slightly. Sprinkle with pistachio mixture, more red pepper flakes, if desired, and flaky salt. Serve warm or at room temperature.
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