Miso Maple Roasted Carrots
- 1 bunch of baby coloured carrots
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons canola or grapeseed oil
Preheat the oven to 200 degrees C (400 degrees F). Line a baking tray with baking paper.
Wash and peel the carrots and place on the baking tray
Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
Coat the carrots well and cook for 30 to 40 minutes - turning periodically until tender and caramelised
Use any veggies you have handy. Cut into chunks and toss in the mixture and bake as above.
Adapted from Food 52