Miso Maple Mustard Glazed Carrots


These are absolutely delicious. Sticky, sweet, savory, and tangy. An all-star vegetable side, let me tell you. And talk about easy! Literally whisk together a few ingredients for the glaze, toss that with the carrots, roast, and enjoy. Rainbow carrots are obviously ideal because they are such show-offs, but regular carrots will certainly suffice. Now just to give you a little backstory, it was only a few months ago that one of my friends recommended that I try cooking with the miso-maple combo. And it turns out- they are natural bffs. Once I started playing with the pair, I quickly realized that spicy whole grain mustard would be a lovely addition to the party. Upon further investigation, I came to notice that there were plenty of similar recipes out there using this combination, so I'm certainly not the first. But I sure do make them look pretty, don't I? Have fun! 

Miso Maple Mustard Glazed Carrots

Makes 2-4 servings, gluten-free and nut-free, take about 45 minutes

1 pound carrots, sliced in half lengthwise 

2 cloves garlic, minced

2 tablespoons good olive oil

2 tablespoons nutritional yeast

2 tablespoons good whole grain mustard

2 tablespoons maple syrup

2 tablespoons mellow white miso

2 teaspoons apple cider vinegar

2 teaspoons gluten-free tamari

Crushed red pepper, to taste (optional)

Fresh black pepper, to taste (optional)

Preheat the oven to 375 degrees F. Next, make the glaze by whisking together all of the ingredients, except the carrots, in a cast iron skillet or baking dish. Add the carrots and toss them in the glaze until they are evenly coated. Roast for about 35 minutes, removing them halfway through to toss the mixture around to ensure the glaze is well incorporated into the carrots. Remove the dish from oven once the desired texture is achieved.




When slicing the carrots, start by cutting the tops off. Then cut them in half lengthwise, and then cut them across in the middle, creating bite-sized slivers. If some of the carrots are smaller than the others, just cut them in half lengthwise and not in half again. Keep in mind that you want them to be roughly the same size so that they cook evenly. 

When making the glaze, instead of mixing in a bowl and transferring to the baking dish, just whisk everything directly in the dish/skillet. That means less clean up for everyone. 

I highly recommend roasting the carrots in a cast iron skillet because it always cooks vegetables beautifully. If not, a small baking dish will work. I think these do best when the carrots are snug and next to one another. This helps prevent the glaze from burning and ensures that the carrots are nice a juicy. Now, I'm not saying stack them on top of each other. You see the picture, you get the idea! 

You can certainly cook the carrots for less than 35 minutes if you want a crunchier carrot or longer if you want them to be more soft and succulent.

This vegetable side would be perfect served with some seasoned rice, sautéed greens, and a few pieces of marinated baked tofu/tempeh. They are also delicious the next day after sitting in the fridge overnight. Try throwing them in a salad, a wrap, or on a sandwich. 

Lastly, to make this soy free you could use chickpea miso, instead of soybean miso, and coconut aminos as a great alternative to tamari. :) 

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