Miso Glazed Roasted Carrots with Chermoula
Recipe adapted from A Food Lover's Kitchen
1 pound small carrots with tops
1 tablespoon olive oil
1/4 teaspoon salt
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon light brown sugar
1/2 clove garlic minced
Wash and pat dry the carrots. Place them on a baking sheet. Coat with olive oil and sprinkle with salt.
Roast the carrots at 400 degrees F for 10 minutes.
To make the glaze, mix the remaining ingredients in a bowl.
Remove the carrots from the oven and brush the glaze onto both sides of the carrots. Return the tray to the oven and roast for an additional 10 minutes, or until the carrots are tender and slightly caramalized.
As a garnish, sprinkle the carrots with flake salt and red pepper flakes if desired.
Recipe adapted from The Mediterranean Dish
1 cup fresh carrot tops, leaves only
1 cup fresh cilantro, ends trimmed
1 to 2 cloves garlic
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1 lemon, juice and zest
¾ cup olive oil
3/4 cup roasted pumpkin seeds - optional
In the bowl of a large food processor, add the herbs, garlic, spices, saffron threads, and a big pinch of kosher salt. Add the lemon juice and zest.
Run the food processor to combine, and while it is running, drizzle the olive oil from the top opener. Don't over-process it, it should have a little texture to it at the end.
Taste and adjust seasoning to your liking.