Treacle Miso Roasted Carrots

5 mins
Serves 1
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Directions

  1. 1Peel the carrots.
  2. 2Peel the carrots.
  3. 3Peel the carrots.
  4. 4Cut the peeled carrots into diagonal chunks, slightly larger than you would typically eat, as they will shrink in the oven.
  5. 5Cut the peeled carrots into diagonal chunks, slightly larger than you would typically eat, as they will shrink in the oven.
  6. 6Cut the peeled carrots into diagonal chunks, slightly larger than you would typically eat, as they will shrink in the oven.
  7. 7Divide the cut carrots into two large gastro pans to avoid overcrowding.
  8. 8Divide the cut carrots into two large gastro pans to avoid overcrowding.
  9. 9Divide the cut carrots into two large gastro pans to avoid overcrowding.
  10. 10Drizzle the carrots with oil and a good amount of salt.
  11. 11Drizzle the carrots with oil and a good amount of salt.
  12. 12Drizzle the carrots with oil and a good amount of salt.
  13. 13Mix the carrots thoroughly to coat them evenly with oil and salt.
  14. 14Mix the carrots thoroughly to coat them evenly with oil and salt.
  15. 15Mix the carrots thoroughly to coat them evenly with oil and salt.
  16. 16Roast the carrots at a high heat until they are pretty brown and caramelized.
  17. 17Roast the carrots at a high heat until they are pretty brown and caramelized.
  18. 18Roast the carrots at a high heat until they are pretty brown and caramelized.
  19. 19Prepare the glaze by mixing treacle, miso paste, and dijon mustard.
  20. 20Prepare the glaze by mixing treacle, miso paste, and dijon mustard.
  21. 21Prepare the glaze by mixing treacle, miso paste, and dijon mustard.
  22. 22Add spices to the glaze including cumin powder, cinnamon, garlic powder, ground ginger, red chili flakes, and a pinch of vegetable bouillon powder.
  23. 23Add spices to the glaze including cumin powder, cinnamon, garlic powder, ground ginger, red chili flakes, and a pinch of vegetable bouillon powder.
  24. 24Add spices to the glaze including cumin powder, cinnamon, garlic powder, ground ginger, red chili flakes, and a pinch of vegetable bouillon powder.
  25. 25Pour the glaze over the roasted carrots.
  26. 26Pour the glaze over the roasted carrots.
  27. 27Pour the glaze over the roasted carrots.
  28. 28Mix the glazed carrots.
  29. 29Mix the glazed carrots.
  30. 30Mix the glazed carrots.
  31. 31Pop the glazed carrots back into the oven for about 5 minutes to get the glaze nice and sticky.
  32. 32Pop the glazed carrots back into the oven for about 5 minutes to get the glaze nice and sticky.
  33. 33Pop the glazed carrots back into the oven for about 5 minutes to get the glaze nice and sticky.
  34. 34Dust the finished carrots with some chives.
  35. 35Dust the finished carrots with some chives.
  36. 36Dust the finished carrots with some chives.

Ingredients

  • carrots
  • carrots
  • carrots
  • oil
  • oil
  • oil
  • salt
  • salt
  • salt
  • treacle
  • treacle
  • treacle
  • miso paste
  • miso paste
  • miso paste
  • dijon mustard
  • dijon mustard
  • dijon mustard
  • cumin powder
  • cumin powder
  • cumin powder
  • cinnamon
  • cinnamon
  • cinnamon
  • garlic powder
  • garlic powder
  • garlic powder
  • ground ginger
  • ground ginger
  • ground ginger
  • red chili flakes
  • red chili flakes
  • red chili flakes
  • vegetable bouillon powder
  • vegetable bouillon powder
  • vegetable bouillon powder
  • chives
  • chives
  • chives

Equipment

peelerknifecutting boardlarge gastro pansmall gastro pantongsoven

Tips

  • Do not overcrowd the pan when roasting the carrots, as this will create too much moisture and prevent them from browning and caramelizing properly.