Roasting at a high heat coaxes out and concentrates the inherent sweetness of baby carrots, while a brown sugar marinade infuses a molasses-like warmth from the outside in this recipe from The Everyday Vegan Cheat Sheet cookbook.
What you need:
2 pounds baby carrots, cut diagonally into ¼-inch thick slices
¼ cup coconut oil, melted
¼ cup dark brown sugar, firmly packed
4 teaspoons fresh ginger, finely minced
¼ cup white miso paste
2 tablespoons water
1 scallion, thinly sliced
What you do:
- Preheat oven to 425 degrees. In a large bowl, toss carrots, coconut oil, brown sugar, and ginger. Once thoroughly coated, spread out on a half sheet pan in an even layer, without overlapping.
- Place in oven and bake for 10 minutes, then stir well. In a separate dish, whisk miso paste and water, and pour over vegetables, mixing to incorporate. Bake for another 8 to 10 minutes, until sauce has reduced to a thick caramel that clings to carrots and carrots are fork-tender.
- Transfer to a serving plate and sprinkle with sliced scallion. Eat while hot.
Photo credit: Hannah Kaminsky
