Directions
- 1Peel the carrots.
- 2Cut the peeled carrots into diagonal chunks, slightly larger than you would typically eat, as they will shrink in the oven.
- 3Divide the cut carrots into two large gastro pans to avoid overcrowding.
- 4Drizzle the carrots with oil and a good amount of salt.
- 5Mix the carrots thoroughly to coat them evenly with oil and salt.
- 6Roast the carrots at a high heat until they are pretty brown and caramelized.
- 7Prepare the glaze by mixing treacle, miso paste, and dijon mustard.
- 8Add spices to the glaze including cumin powder, cinnamon, garlic powder, ground ginger, red chili flakes, and a pinch of vegetable bouillon powder.
- 9Pour the glaze over the roasted carrots.
- 10Mix the glazed carrots.
- 11Pop the glazed carrots back into the oven for about 5 minutes to get the glaze nice and sticky.
- 12Dust the finished carrots with some chives.
Ingredients
- carrots
- oil
- salt
- treacle
- miso paste
- dijon mustard
- cumin powder
- cinnamon
- garlic powder
- ground ginger
- red chili flakes
- vegetable bouillon powder
- 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.
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