Miso Orange Roasted Carrots
Tender, sweet, savory, and crunchy, Miso Orange Roasted Carrots will have your taste buds dancing with their flavor and texture perfect for a holiday dinner or brunch.
Video
Equipment
- 1 sheet pan
- 1 saucepan
Ingredients
- 1 bunch whole carrots, 6-7 carrots (about 1 lb)
- 2 tbsp olive oil
- 1/2 tsp salt
- juice from 1 orange
- 1 tbsp white miso paste
- 2 tbsp butter
- 1 tbsp honey
- 1/4 tsp black pepper
- 1 tbsp pistachios, chopped
- reserved tops from carrots, chopped
Instructions
- Preheat the oven to 400 degrees. Lina a baking sheet with foil or parchment paper.
- Wash and thoroughly dry the carrots. Trim off the tops, leaving about 1". Reserve the greens.
- Place the carrots on the baking sheet in a single layer. Drizzle them with olive oil and sprinkle on 1/2 teaspoon salt.
- Roast the carrots for 10 minutes or until they're beginning to soften.
- While the carrots are roasting add the butter, miso, orange juice, 1 tablespoon honey and pepper to a small saucepan over low heat. Let it simmer for 5 minutes until the butter and miso have melted and the sauce has slightly thickened.
- Remove the carrots from the oven. Use a knife to split them down the middle, folding them over like a book but not cutting them all the way through. They will resemble bunny ears.
- Generously baste the carrots with the miso glaze.
- Let the carrots roast for another 10-15 minutes.
- Transfer the roasted carrots to a serving platter. Serve them with additional sauce. Garnish them with chopped carrot greens and chopped pistachios.
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