I found these gorgeous heirloom baby carrots at the farmer’s market over the weekend, along with some other pretty fruits and veggies– like end-of-season, overripe strawberries from Michigan and a big bunch of garlic scapes.
These carrots were my favorite. They were so pretty and wild looking. Not like the traditional store bought ones. They were much sweeter and milder in their flavor, too. As soon as I got home I threw together this glaze and chopped them up. I let them sit in the fridge marinating all day and roasted them for dinner. This was all I had for dinner, by the way– they were really that good.
Oh, did you want to see the final product? Sorry, I ate them before remembering I needed to take a picture of them.
Miso Glazed Baby Carrots
All measurements are approximate, can be adjusted to your taste preference and the amount of carrots you’re roasting. This is enough for about 25 small/medium sized carrots.
1 bunch carrots, cleaned and chopped
2 tbs white miso paste
1 tbs fresh ginger, grated
1/4 cup soy sauce
1/4 cup light oil (grapeseed, olive, canola..)
3 tbs Hoisin sauce
1 tsp sesame oil
Chop carrots into sticks. Toss in mixture and roast at 425 for about 30 minutes. Keep an eye on them, the glaze will burn, and smaller carrots cook faster (duh). If you’re using regular Buggs Bunny sized (read: big) carrots you might need to keep them in a little longer. You want the carrots soft and tender and the glaze to start to brown and caramelize.
A note on some of the ingredients:
You can find most of this at a well stocked grocery store. Sesame oil and Hoisin sauce is just in the Asian foods section. Hosing is thick, rich and slightly sweet, sesame oil is toasty and nutty. A little will go a long way, but they both keep well. You can find Miso paste at a Whole Foods, sometimes Trader Joe’s carries it, or your local Asian specialty store.