Updated: Aug 6, 2019
This recipe is next level comfort food! The combination of sweet roasted carrots with a herby sauce that packs a punch, will make you fall in love again with these orange gems.
Miso roasted carrots
about 10 young carrots
2 tablespoons olive oil (or ghee)
2 tablespoons shiro miso
1/2 teaspoon maple syrup
salt & pepper
Preheat the oven to 190°C (I use the combination grill - hot air in my oven to get the perfect roasted veggies). Peel the carrots and place them in an oven dish. Whisk the miso, olive oil, maple syrup, salt and pepper together and brush over the carrots. Bake for about 25 minutes or until they're tender. Keep an eye on them because the sugars in the miso and maple could burn.
Green herbs sauce
1 big handful of green herbs such as tarragon, dill, parsley, basil, mint (try to avoid woody herbs such as sage and rosemary because it will change the texture of the sauce)
2 handfuls of baby spinach
2 tablespoons apple cider vinegar
1 teaspoon grain mustard
1/4 cup olive oil
1 tablespoon sunflower seed butter
salt & pepper
Blend the herbs, spinach, ACV, mustard and sunflower seed butter while drizzling in the oil until a silky smooth green sauce. Season with salt & pepper. Feel free to add more acid (lemon juice, ACV,...) to get a zingy sauce.
Plate the carrots with boiled buckwheat or black rice. If you really want to go fancy, you can add some pickled mustard seeds. Just soak some mustard seeds in a splash of apple cider vinegar overnight. The seeds will create some kind of gel around them like chia seeds.