Zanahorias enteras asadas con glaseado de miso y miel

Ingredientes

• 1 1/2 pound small to medium organic carrots (leafy tops trimmed and discarded)
• 3 tablespoons white miso paste
• 2 tablespoons honey
• 2 tablespoons rice vinegar (unseasoned)
• 2 tablespoons low-sodium tamari or low-sodium soy sauce
• 1/4 cup cilantro leaves
• 2 to 3 tablespoons chopped hazelnuts

Preparación

1. 1

   Preheat your oven to 425℉ (or 220℃).

2. 2

   Line a rimmed metal baking sheet with parchment for easy clean up.

3. 3

   Wash and dry the carrots well and place onto a metal, rimmed baking sheet.

4. 4

   In a bowl, measure and add the miso, honey, rice vinegar and tamari. Whisk until smooth and pour over the carrots. Toss with you impeccably clean hands and roast on the middle rack of your preheated oven for 10 minutes.

5. 5

   Rotate the pan and give it a shake to move the carrots and caramelize on a different side. Slide the pan back into your oven and roast for another 10 to 15 minutes or until the carrots are tender and caramelized.

6. 6

   Serve glazed whole roasted carrots with a sprinkle of cilantro leaves and chopped hazelnuts (or any nut of your choice).