This recipe by Fi is a really easy, but super delicious way to prepare our locally grown Dutch carrots. They end up with this gorgeous coating that's sweet, salty, and caramel-y! 

Serves 4 as a vegetable accompaniment

1 bunch Dutch carrots, washed to remove any sand, tops trimmed

1 tablespoon shiro miso paste

1 tablespoon sunflower oil (or a light olive oil)

½ teaspoon sesame oil

1 teaspoon tamari

Preheat oven to 180°C (fan-forced).  Line a roasting tray with baking paper.

Combine miso paste, oils and tamari in a small bowl.  Using fingers, spread mixture over each carrot to coat well.  Arrange carrots in a single layer on prepared tray.  Roast for 20 minutes or until just tender when inserted with a knife.

Serve hot or at room temperature.

Note: Shiro miso paste is a pale mustard yellow colour.  It has a sweet salty flavor.

Hatcho miso can be substituted, but reduce the amount to ½ tablespoon.  It is a dark reddish, brown colour and has a much stronger salty taste.

Recipe, photos and styling by Fiona Hammond. www.fionahammondfood.com   

FullSizeR 4.jpg
Mark Brancatisano