A Japanese take on a more traditional side.
Roasted carrots with miso yoghurt ginger sauce
- 750g carrots
- 100g almonds, roasted
- 1 teaspoons brown rice vinegar
- 1 tablespoon mirin
- 2 teaspoons miso
- 1 teaspoons grated ginger
- 1 teaspoon soy
- 3 tablespoons coconut oil, melted
- 3 tablespoons soy or regular milk
- 1/2 cup yoghurt
Heat oven to 200*C.
If using regular carrots, slice in half lengthways. If using Dutch carrots you can leave these whole. Toss with olive oil, salt and pepper and place on a piece of alfoil large enough to wrap and seal them into a parcel.
Roast carrots for 20 minutes, then unwrap and roast for a further 10-20, until tender.
While the carrots are roasting, whisk together the vinegar, mirin, miso, ginger, soy, oil, yoghurt and milk.
In a food processor, blend almonds to a fine ground. Gradually add the liquid mixture and blend until smooth.
*If you don’t have a food processor you can buy ground almond and toast them in a frying pan.