Description
Delight in this vibrant and flavorful dish featuring savory sticky miso-glazed roasted carrots paired with a fresh and herby homemade hummus. The carrots are perfectly caramelized with a balance of miso and maple syrup, while the hummus is brightened by fresh herbs and lemon juice, making this recipe a nutritious and delicious appetizer or side dish.
Ingredients
Scale
Carrots and Glaze
- 1 pound Fresh Carrots (Peeled and cut into sticks)
- 3 tablespoons White or Yellow Miso Paste (For a milder flavor)
- 2 tablespoons Pure Maple Syrup (To balance the savory miso)
- 1 tablespoon Toasted Sesame Oil (Adds a nutty aroma)
Herby Hummus
- 0.5 cup Mixed Fresh Herbs (Parsley, Cilantro, Dill)
- 1 can (15 oz) Drained Chickpeas (Base for the hummus)
- 1 clove Minced Garlic (Adds flavor to the hummus)
- 1 tablespoon Freshly Squeezed Lemon Juice (For a zesty kick)
- 2 tablespoons Extra Virgin Olive Oil (For the hummus)
- Salt (To taste)
- Freshly Cracked Black Pepper (To taste)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the carrots.
- Prepare Carrots: Peel and cut the carrots into uniform sticks, approximately ½ inch thick, ensuring even cooking.
- Make Miso Glaze: In a mixing bowl, whisk together miso paste, maple syrup, and toasted sesame oil until the mixture is smooth and well combined.
- Coat Carrots: Toss the carrot sticks in the miso glaze, ensuring they are evenly coated for maximum flavor.
- Arrange on Baking Sheet: Spread the coated carrots in a single layer on a parchment-lined baking sheet to promote even roasting.
- Roast Carrots: Roast in the preheated oven for 25-30 minutes, turning the carrots halfway through to achieve a sticky, caramelized finish.
- Prepare Hummus Base: While carrots roast, rinse and drain the chickpeas thoroughly to remove excess liquid.
- Blend Hummus: In a food processor, combine chickpeas, minced garlic, fresh mixed herbs, freshly squeezed lemon juice, and olive oil. Blend until smooth and creamy.
- Season Hummus: Taste the hummus and season with salt and freshly cracked black pepper according to preference.
- Cool Carrots: Once roasted, allow the carrots to cool slightly for safer handling and optimal serving temperature.
- Assemble Plate: Spread the herby hummus on a serving platter and arrange the roasted sticky carrots on top or beside it.
- Garnish and Serve: Finish with extra fresh herbs or a sprinkle of sesame seeds for garnish, then enjoy this savory and refreshing dish.
Notes
- Use white or yellow miso for a milder and sweeter flavor. Red miso can be substituted for a stronger taste.
- Ensure carrots are cut uniformly for even roasting and consistent texture.
- Feel free to customize the herb combination based on availability and personal preference.
- The hummus can be adjusted in texture by adding water or more olive oil while blending.
- This dish pairs well with crusty bread or pita for a complete appetizer.
- For a vegan diet, ensure the miso paste is free from non-vegan ingredients.
