MISO ROASTED DUTCH CARROTS
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