The perfect snack or side dish
Serves: 4, Prep Time: 10 minutes, Total Time: 15 minutes.
10 Heirloom Carrots (cut in half lengthwise)
2 tbsp. Orange Juice (freshly squeezed)
1 tbsp. Orange Zest
1 tsp. Ginger (minced)
1 tsp. Coconut Oil (melted)
2 tbsp. Miso Paste
1 tsp. Sesame Oil
2 tbsp. Water
1 tbsp. Rice Vinegar
1 tsp. Maple Syrup
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Place the carrots on the baking sheet.
In a small bowl, mix together the orange juice, orange zest, ginger and coconut oil. Brush this mixture on the carrots and place in the oven to cook for 16 to 20 minutes.
While the carrots are cooking, whisk together the miso paste, sesame oil, water, rice vinegar and maple syrup in a small bowl.
Remove the carrots from the oven and drizzle the miso sauce over top. Serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
No Rice Vinegar: Use apple cider vinegar instead.
Miso Paste: This recipe was developed and tested using white miso.
Cook Time: Depending on the thickness of your carrots, you can either slice in half or quarter them if they are large. The cook time will vary depending on how thick your carrots are.
Additional Toppings: Top with sesame seeds.