Imagine a dish that combines the rustic earthiness of roasted carrots with the complex umami notes of miso, all brought together with the rich, nutty undertones of tahini. This recipe does exactly that, promising a festival of flavours and textures in every bite.
The Miso Maple Roasted Carrots with Miso Tahini Sauce epitomizes a seamless marriage between the oriental world of flavours and a classic Western staple. The carrots, roasted to a perfect tender crisp with a glazing of maple syrup, offer a wonderful sweetness which is countered by the savoury grace of miso paste, lending a depth and richness that is nothing short of culinary poetry.
Perfect as a luxurious side dish or a gourmet vegetarian main, the Miso Maple Roasted Carrots with Miso Tahini Sauce is not just a feast for your taste buds, but a visually stunning spectacle that is sure to impress at any dinner table. So, prepare yourself to be transported on a culinary journey where tradition meets innovation, and where every bite is a revelation.
Basic Ingredients for Miso-Maple Glazed Baby Carrots
Baby Carrots: These form the primary component of the dish, offering a sweet and mildly earthy flavour, as well as a crunch that contrasts nicely with the soft toppings.
White Miso Paste: Adds a deep umami flavour to the dish, enhancing the sweetness of the carrots and the maple syrup.
Maple Syrup: Provides a natural sweetness that complements the savoury elements of the dish, while helping to create a caramelized crust on the carrots during baking.
Olive Oil or Melted Butter : Used to help evenly distribute the flavours during baking, and adds a richness to the dish.
Fresh Lemon Juice: Adds a tangy note, balancing the sweetness of the maple syrup and the earthiness of the carrots.
Finely Grated Fresh Ginger: Infuses the dish with a warm, spicy flavor, pairing nicely with the sweetness of the other components.
Minced Garlic Cloves: Adds a pungent, spicy note that contrasts with the sweetness of the dish, enhancing the overall flavor profile.
Sesame Oil: Introduces a nutty aroma, complementing the other flavors and adding complexity to the dish.
Salt and Freshly Ground Black Pepper: Season to taste, helping to balance the flavors and enhance the natural sweetness of the carrots.
Fresh Thyme: Adds a fragrant, earthy note, which pairs nicely with the other ingredients and garnishes the dish.
Roughly Chopped Pistachio Seeds: Adds a crunchy texture and a nutty flavor, complementing the soft, sweet carrots and providing a visually pleasing garnish.
Tahini Paste (Creates a creamy, nutty base for the sauce, which balances the spicy and tangy notes in the dish.
White Miso Adds depth and umami flavor to the sauce, complementing the tahini and other ingredients.
Pure Maple Syrup: Adds a subtle sweetness to the sauce, balancing the spicy and tangy notes.
Lemon Juice: Introduces a fresh, tangy note to the sauce, which complements the other flavors well.
Soy Sauce: Adds a salty, umami flavor to the sauce, enhancing the depth of flavor and complementing the sweetness of the syrup.
Chili Powder: Adds a subtle heat to the sauce, which contrasts nicely with the other flavors.
Water: Used to adjust the consistency of the sauce, ensuring it drapes nicely over the carrots without being too thick or thin.
Baby Carrots: Regular carrots cut into sticks, parsnips, or baby radishes
White Miso Paste: Tamari or soy sauce (though this will change the flavor profile somewhat)
Maple Syrup: Honey or agave syrup
Olive Oil or Melted Butter: Coconut oil or ghee
Lemon Juice: Lime juice or apple cider vinegar
Fresh Ginger: Ground ginger or crystalized ginger
Garlic Cloves: Garlic powder or shallots
Sesame Oil: Peanut oil or canola oil
Fresh Thyme: Rosemary or parsley
Pistachio Seeds: Chopped almonds or walnuts
Tahini Paste: Peanut butter or almond butter (for a different flavor profile)
Preparation Tips for Miso-Maple Glazed Baby Carrots
- Baby Carrots: Ensure they are uniformly sized for even cooking. Wash and peel them thoroughly before use.
- Sauce Preparation: Gradually add the water to the sauce, whisking constantly to avoid lumps and achieve your desired consistency.
- Ginger and Garlic: Use fresh ginger and garlic for a more vibrant flavor profile.
Serving Tips for Miso-Maple Glazed Baby Carrots
- Presentation: Serve the carrots on a platter garnished with fresh herbs and a sprinkle of nuts for a visually appealing presentation.
- Serving Temperature: Serve the dish hot to fully appreciate the depth of flavors and the contrast between the hot carrots and the cool sauce.
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in the oven or microwave to retain the texture and flavors.
Freezing: It’s best to avoid freezing the dish, as the texture of the carrots can change upon thawing.
Miso-Maple Glazed Baby Carrots with Crunchy Pistachio Topping
- 500 g baby carrots, peeled and trimmed
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- 2 tbsp olive oil or melted butter
- 1 tbsp fresh lemon juice
- 1 tsp ginger, finely grated
- 1 tsp garlic, minced
- 1 tsp sesame oil
- freshly ground black pepper, to taste
- salt, to taste
- fresh thyme
- pistachio seeds, roughly chopped
Tahini Miso Sauce
- ⅓ cup tahini paste
- 1 tbsp white miso
- 1 tbsp pure maple syrup
- 1 lemon, juiced
- 1 tbsp light soy sauce
- ¼ tsp chilli powder
- 3-4 tbsp water, plus more as needed
- Preheat your oven to 200°C.
- In a small bowl, whisk together the white miso paste, maple syrup, olive oil (or melted butter), lemon juice, grated ginger, minced garlic, and sesame oil until smooth and well combined.
- Place the baby carrots on a baking sheet lined with parchment paper or a silicone baking mat. Lightly coat the carrots with a drizzle of olive oil and season with salt and freshly ground black pepper.
- Place in the preheated oven and bake for 10 minutes. When carrots are lightly browned and almost tender remove the tray from the oven.
- Drizzle the miso maple glaze over the carrots, using a pastry brush to ensure that each carrot is well coated with the glaze. Put back in the oven to finish cooking, about 10 minutes more minutes until the carrots are tender and the glaze has caramelized, creating a beautiful golden crust on the carrots.
- In a medium bowl, combine the tahini paste and white miso. Using a whisk or a fork, mix them until well combined. You should have a thick yet smooth base. Incorporate the maple syrup and lemon juice, soy sauce and chilli powder to the mixture. Begin adding the water, one tablespoon at a time, whisking constantly until you reach your desired consistency. You can adjust the amount of water based on how thick or thin you want your sauce to be.
- Remove the carrots from the oven and transfer them to a serving platter. Top with a drizzle of the Miso Tahini Sauce. Garnish with fresh thyme and roughly chopped pistachios for added crunch.
- Serve the miso maple glazed carrots hot, as a vibrant and flavorful side dish to accompany your main course.
- Sit back and relish the sweet, salty, and umami flavours dancing on your palate, a true testimony to the gourmet touch added to your meal