Moving with Miso-Maple Glazed Carrots (Vegan, GF)
I’m packing up my life to move 15 miles away. And I couldn’t be happier. Packing my entire life up into boxes reminds me how much stuff I’ve accumulated. How many pieces of cooking equipment I have but haven’t used and contemplate if I can see myself using it in the future. What kind of magic would I be giving away if I got rid of this piece?
Everything in the kitchen is magic to me. Watching water boil, sugar turn to caramel, apple butter turn deep dark and rich. But nothing is more magical to me than fermentation. Fermentation is doing something that goes against any modern idea of food safety. Letting food sit out for bacteria to consume, just for something that tastes good. Watching a batch of sauerkraut or kimchi bubble and the color change in kombucha is magic.
I've got a few ferments going now but wanted to ease you into the world of cooking with ferments with the wonderful world of miso. Miso is a salty paste traditionally made from soy beans. I haven't had the privlege of making miso from start to finish. I started a batch where I worked before I left the fermentary but never got to see it to the end. So for now I keep a small container of store bought miso in my fridge I can add to pretty much anything. Miso soup, salad dressings, other soups, plant based cheese and these miso-maple glazed carrots.
These aren't your sad, overcooked and sickly sweet glazed carrots you find on your thanksgiving table. Miso is a paste that is made with fermented soy beans but can be made with any bean. It has a salty depth of flavor and a mild sweetness in the case of white miso. So these carrots are flavor bombs filled with a rich savory character and a sweetness you can't beat.
The best part is, these glazed carrots are easier than traditional glazed carrots. You don't have to watch them in a pot, just set them in the oven, whip up the glaze and you're done. These are weeknight glazed carrots as well as holiday glazed carrots. Set them on top of a bed of lentils and greens and you're set for dinner. I used rainbow carrots but feel free to use the carrots you have or what you can find at your local grocery store.
Miso-Maple Glazed Carrots
1 small bunch of whole bunch baby carrots (not the kind from a bag in the store-substitute large carrots and cut in half after cleaning)
1 1/2 tsp olive oil
1/4 tsp salt
1 Tbsp white miso paste (You can find miso at Asian markets or well stocked grocery stores)
1 Tbsp maple syrup
Preheat the oven to 375 degrees. Cut off any tops or bottoms off of the carrots. Scrub the carrots really well. There is no reason to peel the carrots.
Place the carrots on a parchment or silicone lined baking sheet and drizzle with olive oil and salt. Toss to coat. The oil is completely optional, it just encourages browning. This is not a lot of salt because the miso itself is very salty. Place in the oven and bake until golden brown. (check after 10 minutes)
While the the carrots are in the oven mix together the maple syrup and miso until it forms a smooth paste in a medium bowl. You can thin it out with a little water if you want but it should be okay.
Once the carrots are cooked all the way through and are golden brown pour into the bowl with the glaze and toss to coat with a pair of tongs. Serve with whatever plant based protein you desire (I highly recommend green lentils!)
Leftovers can be stored in the fridge up to 3 days and can be reheated in the oven on warm for five to ten minutes.