BIG VEG ENERGY: Episode 1 🥕 Let’s gooooo 🥳
These Chile-Miso Butter Carrots are so simple to make and pack a major flavor punch – buttery, salty and slightly sweet with a smattering of herbs for freshness. I’m so excited for this series, I have an idea list a mile long.
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✨Share with your friends and family who want to get more veggies into their family’s diet and enjoy every minute of it.
Chile Miso-Butter Carrots
Serves: 6-8
Ingredients:
2 pounds carrots, peeled
1 tablespoon avocado or vegetable oil
Kosher salt
1 tablespoon red or white miso
¼ cup unsalted butter
¼ tsp chile flakes (more if you want them spicier, this is pretty mild)
½ cup fresh parsley, chopped
Preheat the oven to 450 Degrees F.
Spread carrots onto 1 or 2 sheet pans and toss with the olive oil and season with salt.
Roast for 30 minutes or until charred in spots and tender inside.
While the carrots are roasting, melt butter in a small saucepan. When melted, whisk in miso paste and chile flakes. Whisk for about 20 seconds until the miso is evenly distributed, it won’t melt into the butter and that’s okay.
Pile the cooked carrots onto a big platter, drizzle with the chile-miso butter and finish with parsley….
#BigVegEnergy #VeggieRecipes #CarrotRecipe #HealthySides #VegetableLove
If you’re tired of the same old boring veggie recipes, these chili miso butter carrots are for you. Insane. Welcome to my new series, Big Veg Energy, where I am showing you simple ways to make vegetables extraordinary. This recipe only requires six ingredients. These carrots are buttery, salty, slightly sweet, and totally addictive. Recipe is in the caption, and make sure to follow for episode 2. It’s going to be fun.
Dining and Cooking