Roasted Miso Heirloom Carrots w/ Vegan Mint Crema
Difficulty: 2/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 30-35 minutes
The Challenge: Ridiculously Delicious Carrots
Note: This recipe is available in full today, but it will be part of my upcoming cookbook (pre-order here). When the cookbook releases, this recipe will only be a preview. I am so excited about this that I want you to all to be able to make it today, but it will be exclusive in the future. OKAY ENOUGH of that…
Back to BALLIN - so part of my upcoming cookbook is a section called SIDES THAT DON’T SUCK. Most of you know me for creating ridiculously amazing things like potato bacon or vegan sandwiches, crunchwraps, or biscuits. Well, I also love just veggies! When I make them, I like them to be excellent-e though. So, this section will feature dishes that elevate your typical roasted carrot (for example) to new levels!
I give you MISO HEIRLOOM CARROTS w/ MINT CREMA. 100% dairyfree, 100% delicious! We start with a miso-based sauce that we dress the carrots in before slow roasting for 25-30 minutes. The miso gives a nice crust + crunch to the carrots that is tangy + delicious. We complement that with a cool crema made from vegan yogurt + mint. The mint + cilantro give this an herbacious flavor that is DECADENT.
If you have trouble eating carrots, getting the kids to eat them, the partner in your life or just want to show people how frikin wonderful vegetables can be … this is a great easy-to-make, approachable recipe that you’ll love.
I use heirloom, organic carrots for this recipe. They are amazingly flavorful. Sometimes they are hard to find at a common grocery store. I get them at a farmer’s market. If you don’t have them, you can use regular orange carrots. If you can find multi-color, that is even better!
Also, this is an incredibly easy recipe! It only takes around 30 minutes to make and a lot of that is just roasting in the oven, which means you can work on the crema and other dishes at the same time!
Wait till you munch on these carrots … your taste buds will sing!
Let's get into it!
Miso Heirloom Carrots
20 medium-large carrots, peeled, washed
1 tbl olive oil
1 tbl sesame oil
1 garlic clove, minced
1 tbl tahini paste (optional)
2 tbl yellow miso paste
1/2 orange, juiced
Spices: 1/2 tsp salt, 1/4 tsp peper, pinch of cayenne pepper, pinch of coriander,
1/4 cup vegan yogurt
2 tbl vegan mayo
1/4 cup fresh basil
1/4 cup fresh mint
2 garlic cloves
1/2 lemon, juiced
pinch of pepper
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Baking Sheet . Parchment Paper or Silpat . Whisk
Before You Cook:
Wash + chop fresh ingredients
Preheat oven to 400F