Lola Rugula

I’ve never been a huge fan of cooked carrots but preparing them this way has turned me around. Last year, I had my first successful season of growing carrots in my garden; they’ve typically given me a run for my money by not faring very well. I know carrots are very healthy for you, especially dark purple, red, and orange ones. They’re a great source of not only antioxidants such as beta carotene but also vitamin K, fiber, and potassium. So now that I can grow them and am always trying to keep a wide variety of veggies on my menu, I’ve devised this recipe to make me love, love, love carrots.

Here’s a shot of the organic rainbow carrots I find at my local store here in the dead of winter.

Oven Roasted Rainbow Carrots with Miso and Sesame Recipe

• 2 lbs. carrots peeled (or scrubbed if you prefer) and ends trimmed off
• 1 tablespoon olive oil
• 1 bunch – about 8-10 scallions – ends trimmed and cut in half across (a bunch of white ends, a bunch of green ends). Thinly slice the top greens of 2-3 scallions and set aside for a serving garnish.
• 1 tablespoon sesame seeds (white, black or a combo)
• 1 tablespoon butter, softened to room temperature
• 1 tablespoon white miso, softened to room temperature
• 1 1/2 teaspoon sesame oil

Directions

• Preheat oven to 400
• Add softened butter, miso, and sesame oil to a medium-size bowl. Set aside until carrots are done cooking.
• Line a baking sheet (I use a medium 10 x 15 one) with parchment paper
• Cut carrots in half so that you have a top half and a bottom half. Cut the thicker top into 4 pieces and cut the skinnier bottoms in half. This should give you mostly-even pieces for roasting; that’s really all you’re looking to do here.
• Place cut carrots on a baking sheet (I use a medium-size 10 x 15 pan for these), drizzle with the olive oil and toss well.
• Cover with a sheet of aluminum foil – it doesn’t have to be a tight seal, just a loosely-fitted cover to help keep the steam in a bit as they cook.
• Place covered carrots in preheated oven and roast for 15 – 20 minutes, until starting to steam.Remove foil cover and continue to roast for 10 more minutes.
• Add scallions and toss, and roast 10-15 more minutes.
• Toss one more time, sprinkle with sesame seeds and return to oven to roast about 15 more minutes, until carrots and scallions start to char on the ends.
• Test carrots for doneness. If necessary, roast an additional 10 minutes or so.
• Remove carrots from oven and toss well with miso and sesame mixture, making sure that miso has distributed evenly.
• Transfer to a serving dish, sprinkle with reserved sliced scallion greens and serve.

Aren’t they gorgeous? The miso adds salty umami and I think sesame oil is always a delicious addition. Of course, these work with any bunch of carrots but the color of these heirlooms just add to the fun (and nutrition!).

For the record, I do save my carrot tops and peels for making stock at a later date. I always have a freezer bag full of veggie parts that are ready to go when I commence to stock-making. This not only cuts down on waste but it makes for powerfully good stock.

Don’t be afraid to cook these in a shorter amount of time than I do here – with this method, they end up with just the larger pieces having a bite but this is honestly the way I like them. Weird, I know. Normally, I’m preaching about not over-cooking your veggies. 🙂

This also works with different veggies so don’t be afraid to play with it – broccoli, cauliflower, and asparagus are some of my favorites. Honestly, the only thing better than oven-roasted veggies are oven-roasted veggies tossed with butter, miso, and sesame oil.

I hope I’ve given you some inspiration on a new way to eat your veggies. If you don’t have miso, try it with just the butter and sesame oil. If you don’t have sesame oil, try walnut oil, which is also a delicious oil!

Eating veggies doesn’t have to be boring – have a little fun with them. Enjoy!