Miso Maple Roasted Carrots

Ingredients

• 8 medium carrots
• 1 tbsp neutral oil or cooking spray, for the skillet
• 1 tbsp miso paste (white miso is the mildest choice)
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, peeled and roughly chopped
• 1 tsp coconut aminos

Instructions

1. 1

   Heat the oven to 425°F and line a baking sheet with parchment paper.

2. 2

   Wash the carrots, trim off the stems and cut them in half lengthwise.

3. 3

   Heat a large skillet over medium heat and drizzle or spray it with oil. Once hot, lay the carrots in cut side down. If they curl up and lift in the middle, set another pan on top so they stay flat against the skillet.

4. 4

   Cook for 10 to 15 minutes, until charred on the cut side as much as you like.

   12 min
5. 5

   Meanwhile, blend the miso, maple syrup, rice vinegar, ginger and coconut aminos until smooth.

6. 6

   Move the carrots to the lined baking sheet and brush them with the sauce on all sides.

7. 7

   Roast for 10 to 15 minutes, until tender and glazed. Ovens vary; 15 minutes is a good starting point.

   15 min