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Blistered Carrots with Miso and Black Rice
This shareable side dish is roasted on high heat to blister the carrots’ skins while keeping the inside sweet and tender.
Ingredients:
6 Markon First Crop Carrots, skin on
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
1 cup black rice, cooked
1 Tbsp. miso salad dressing
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Instructions:
Preheat oven to 450 degrees.
Toss carrots with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until carrots have blistered skins, yet are tender on the inside.
Serve over black rice with house-made miso dressing drizzled over top. Garnish with fresh cilantro.
Meal Type:
Fall
Spring
Summer
Winter
Sides
Vegan
Vegetarian