Layers of rich umami flavor transform the humble carrot into an irresistible sweet-savory treat, perfectly suited to bold red wines as well as richer whites.
Ingredients
- 2 pounds whole carrots
- 2 Tbsp untoasted sesame oil
- 2 Tbsp unsalted butter (or vegan substitute like Violife)
- 2 tsp white miso paste
- 1 Tbsp furikake seasoning*
- 2 Tbsp chopped toasted hazelnuts (or pecans)
Directions
Preheat oven to 350 F, and line a sheet pan with parchment paper.
Peel the carrots and split them lengthwise into halves. If your carrots are more than 1 inch thick at the fat end, split the pieces lengthwise again.Toss carrots pieces with the sesame oil in a large mixing bowl and season lightly with a pinch of salt and pepper. Arrange on the sheet pan in a single layer and roast for 30 minutes. Meanwhile, bring the butter and miso to room temperature and mash them together well with a fork.
After 30 minutes, take the sheet pan out and add the miso-butter. Stir the carrots around in the butter and re-position them in a single layer. Return to the oven for 8-10 minutes until the butter has browned and carrots are fully cooked.
Pile the carrots on a serving platter and sprinkle with furikake and toasted nuts when ready to serve. Best served warm.
*Many grocery stores sell this Japanese condiment in the Asian seasoning aisle. You can also make your own for this recipe: Crush and finely mince 4-5 sheets of toasted nori seaweed snacks (such as SeaSnax) to obtain 2 tsp. Stir in 1 tsp toasted sesame seeds, and ¼ tsp black sesame seeds, if you have them.