Roasted Carrots Recipe

Cooking Instructions

1. 1

   Prepare the Carrots

   Preheat your oven to 425°F (220°C). Wash and peel the carrots, then cut them into evenly sized sticks or rounds.

2. 2

   Roast the Carrots

   Toss the carrots with olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for about 25-30 minutes, or until they are tender and caramelized.

3. 3

   Make the Miso Cream

   In a small saucepan, combine the heavy cream and miso paste. Heat over low heat, stirring until the miso is fully dissolved and the mixture is warm. Do not boil.

4. 4

   Prepare the Sorghum Gastrique

   In another saucepan, combine the sorghum syrup and butter over medium heat. Bring to a simmer and cook for about 5 minutes until slightly thickened. Remove from heat.

5. 5

   Make the Pepita Brittle

   In a small saucepan, combine sugar and a tablespoon of water over medium heat. Stir until the sugar dissolves then stop stirring and allow to boil until it turns a golden color. Add the pumpkin seeds and quickly pour onto a parchment-lined baking sheet. Let cool and then break into pieces.

6. 6

   Assemble the Dish

   Place the roasted carrots on a serving platter. Drizzle with miso cream and sorghum gastrique, then top with pieces of pepita brittle for crunch.