Sunday, January 25, 2015

Miso Glazed Carrots

Isn't it funny how your tastes change over the years? I have always liked snacking on carrots, putting them in salad or dipping them in peanut butter. But, I did not liked them cooked.  No way, now how. I especially avoided glazed carrots. Something about brown sugar and carrots had always sounded kind of gross to me.  Well, that has all changed.

All of the sudden, a few weeks ago, I started craving cooked carrots. I have no idea what that is all about but I am glad it happened.  The first time I cooked them I did tahini roasted carrots. I really enjoyed them. So, I figured I would brave the realm of glazed carrots and see how that went. I adapted a recipe I found on the Earth Balance website and, I am pleased to say, it went quite well! Not your traditional glazed carrot but delicious nonetheless.

I will make these again and I cannot believe I am saying this but might up the amount of brown sugar next time.

I can't wait to try some other cooked carrot recipes. I never thaought I would hear those words come out of my mouth!

Miso Glazed Carrots

1 bunch of small carrots (the bunch I used consisted of 8)
1 tbsp vegan butter, melted
1 tbsp brown sugar
1 tbsp miso (I used red)
1 tsp tamari sauce
1/4 tsp ground ginger
Salt for sprinkling

Preheat oven to 375 degrees.

Into the melted butter mix the brown sugar, miso, tamari sauce and ground ginger until smooth.  Toss the carrots in the glaze and place on a baking sheet lined with foil.

Bake at 375 for 30 minutes or until they reach the desired tenderness.

Sprinkle lightly with salt and serve.

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