Who doesn’t love a roasted veggie?

But what if that veggie has a slight Asian flair and gets a char on it that is drool worthy?

Double Like!

We start with fresh California carrots.  I like keeping the long root intact but trim off the leafy ends.

After washing, cut the carrots in half lengthwise and then again, essentially quartering the carrots.  If the carrot is smaller, you may only need to cut in half.  The key is to keep all the pieces the same size so they cook consistently.

Place them on a baking sheet sprayed with olive oil and pour the Miso Glaze over the carrots.

Toss the carrots until all the pieces are coated.  Add 1 T of water, cover with foil and bake for 20 minutes. 

Remove the foil and continue to roast for an additional 20-25 minutes or until cooked through.

I topped mine with chopped chives and toasted sesame seeds!

Feel free to use this technique on any roasted veggie, but right now we are partial to the carrot version!

Here is the recipe for ya…