Miso Glazed Carrots

This miso glaze is slightly sweet, buttery, and slightly charred to release its umami, which makes the carrots more irresistible than candy.

Ingredients

• 1 and 1/2 to 2 pounds (700 to 900 grams) carrots (, peeled (*Footnote 1))
• 2 tablespoons olive oil
• 1/4 teaspoon fine sea salt
• 1 tablespoon chopped chive for garnish ((Optional))
• 1 tablespoon olive oil
• 3 cloves garlic (, minced)
• 2 tablespoons white miso paste ((*footnote 2))
• 1 tablespoon maple syrup
• 1/2 teaspoon cayenne pepper ((or paprika for less spiciness))

Instructions

0. Preheat oven to 175 degrees C (350 F). Line a baking sheet with aluminum foil for easy clean up, if needed.
1. Dry carrots thoroughly and place onto the baking tray, drizzle with olive oil, sprinkle with salt. Toss with a pair of tongs to evenly coat carrots with oil.
2. Bake for 20 to 30 minutes, until the carrots just start to turn tender but are still chewy inside. (*Footnote 3)
3. Mix all the ingredients for the glaze while roasting.
4. Brush the miso sauce onto both sides of the carrots. You might have a bit of leftover sauce depending on how many carrots you used.
5. Return the baking sheet to the oven and roast for a further 20 to 30 minutes, until the carrots turns tender while piercing with a fork, and the surface is lightly caramelized.
6. Serve warm as a side.