This miso honey roasted carrot dish is the perfect balance of sweet and savoury. Topped with silverbeet and crispy shallots, and drizzled with a generous amount of Koroniki EVOO to finish – it’s a must take to your next dinner party.
Ingredients
300 g of carrots, peeled and roughly chopped
Half a bunch of silverbeet, stems removed and blanched in salted boiling water
100 ml honey
1 T of miso paste, dissolved in 50 ml of warm water
1 t of cumin
1 t of fennel seeds
The zest of 1 orange
2 t crispy shallots
1 t toasted sesame seeds
Koroneiki EVOO
Salt & pepper to taste
Directions
Preheat your oven to 180 degrees Celsius.
Roast the carrots for 20 minutes in the oven, remove the carrots from the oven and mix them with the honey and miso mix, mix well so all the carrots get an even coating. Grill the carrots in the oven for a further 5 - 10 minutes or until golden brown.
Serve with the blanched silverbeet leaves, orange zest and juice and top with crispy shallots, toasted sesame seeds and a generous drizzle of Koroneiki.
