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This recipe is from My New Roots and was a fun was to use our beautiful rainbow carrots that I found at the local market. Everyone enjoyed these including, and perhaps especially, the adorable 1-year old that lives just across from us.  While this made a surplus of dressing, my mother pointed out that it would be nice on a good piece of halibut as well, something to try another day perhaps.  The recipe is very easy to throw together and I hope you enjoy it as much as we all did!

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

Ginger Orange Marinade
Serves 3-4
zest of 2 oranges
juice of 1 orange
2 Tbsp. fresh ginger, minced
1 tsp. maple syrup
1 tbsp. coconut oil melted
1 tbsp. sesame seeds
pinch sea salt
Directions:
Whisk all marinade ingredients together.

Mellow Miso Dressing
Makes ½ cup dressing
Ingredients:
¼ cup light miso
1 Tbsp. extra virgin olive oil
½ tsp. toasted sesame oil
1 Tbsp. brown rice vinegar ( or apple cider vinegar which I used)
1 tsp. maple syrup
2 Tbsp. water
½ tsp. tamari (or high-quality soy sauce – I used Bragg’s as I wanted to keep this gluten free)
Directions:
1. Whisk all ingredients together. Store leftovers in a glass jar in the fridge for up to a week.

Preheat oven to 400°F.
Prep carrots by removing the tops (if they have them), and giving them a good scrub to remove any dirt (don’t peel them) . Cut into quarters lengthwise if the carrots are large. Place carrots in the bowl with the marinade and toss to coat. Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into preheated oven. Roast for 15 minutes or so, just until the raw edge is taken off. Keep a close eye on them – do not overcook.

While the carrots are roasting, make the Miso Dressing. Remove carrots from oven, plate them, drizzling with the dressing.

Ginger Orange Marinated Carrots with Miso Vinaigrette - A Pat & A Pinch

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