Roasted Carrots with Almond, Miso & Ginger Sauce

Posted on
in Salads & Vegetables

Roasted Carrots with Almond, Miso & Ginger Sauce

Posted on
in Salads & Vegetables

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.