AI-generated imageMaple and White-Miso Roasted Carrots
Four servings of tender roasted carrots finished with a sweet-salty maple and white-miso glaze.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Preheat the oven to 220°C. Wash and peel 450 g carrots; halve thick ones lengthwise so pieces roast evenly.
- 02
Pat carrots dry; toss with 15 ml olive oil and 0.5 g pepper. Spread out without crowding and roast 20–30 minutes at 220°C, turning once.
- 03
Whisk 20 g white miso, 20 ml maple syrup and 3 ml soy sauce until smooth. When carrots are nearly tender, remove the tray.
- 04
Brush on glaze and return to 220°C for about 5 minutes until glossy and fork-tender. Watch closely so the sugary coating does not burn.
Before you cook
White miso and soy sauce contain soy and may contain wheat depending on labels. Wash carrots and roast evenly; beware burns from hot sticky maple-miso glaze. Refrigerate leftover carrots in a covered container within two hours at 4°C/40°F or colder and reheat thoroughly.
Allergens: soy, wheat (check miso/soy-sauce label)
Image & source credits
AI-generated image.
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