Organic Rainbow Carrots
Roasted with Toasted Sesame Oil
Splash of Tamari
Miso Butter with Ginger and Garlic
Sesame Seed Garnish
Who could pass up these beauties at the market?
Looking for a holiday side dish? Something colorful, tasty, not too complicated, unique, not too rich, that complements a variety of foods? Try roasted rainbow carrots with miso butter!
Preheat oven to 350°. Peel the carrots. Toss lightly with toasted sesame oil. Roast on a sheet pan or oven-proof dish in a single layer. (I found it is best to roast the purple carrots in a separate pan to keep the color from bleeding onto the other carrots).
Miso butter:
- 1 stick softened butter (I used Challenge Butter)
- 2 – 3 T. white miso (depending on saltiness)
- 1 1/2 t. garlic minced
- 1 1/2 t. fresh ginger minced
Mix all ingredients in the small bowl of a food processor. You can make the miso butter ahead of time and keep it on hand. It is great on vegetables, fish, noodles, and oh, please try it on a grilled rib-eye steak!
Melt some of your miso butter in a saucepan.
When the carrots are al dente, after about 25 minutes or so, remove from oven, add a splash of low-sodium tamari. Arrange on a platter. Then drizzle with melted miso butter, and finish with a black and white sesame seed garnish. This side dish has the lovely depth of umami flavor yet is not too heavy.
A Chance To Win
Last month, the folks at Challenge Butter sent me an email: “We are running a sweepstakes for a chance to win a 7-day/6-night vacation to the Mountain Sky Guest Ranch in Montana. It’s sure to brighten some spirits!” The sweepstakes runs through December 31st.
I purchase Challenge butter all the time. Happy to endorse their excellent product.
Bonne chance mon ami!
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
I heard that carrots all used to be purple and were engineered in WWI to have beta-carotene to improve the soldiers' eyesight. Have you heard this too? I'm always intrigued when I see purple carrots because they must be heirloom.
More importantly, your miso butter does look brilliant! I could see making a full pound of it and storing it in the freezer.
Those carrots are a work of art – they look like they could have been sculpted out of play-dough.
Beautiful pictures! I love the appeal of multi-colored carrots.
I have often wondered, but too lazy to look it up, what to do with the miso I bought, besides soup…this is great, and I LOVE multi-colored carrots…the history is fascinating as well…
I'm liking that miso butter. Definitely saving this one. It would probably go well with fish. Yum!!