Effortless and inspired, Chef Michael’s side dish recipes feature seasonal ingredients from QFC Stores - perfect for the holidays and beyond. Any leftovers can be stored beautifully in MasterChef Glass Food Storage Containers, giving them new life for the next meal.
Maple-White Miso Roasted Carrots with Pomegranate & Creamy Yogurt
Ingredients
- 2lbs - Carrots, clean and peeled
- 2Tbsp - Avocado oil
- 2 tsp (16 g) - White miso paste
- 2 tsp (12 g) - Maple syrup (or honey)
- 1 tsp (5 g) - Whole-grain mustard (or dijon)
- ¼ tsp - Sea salt
- ¼ tsp - Black pepper
- ½ tsp - Chili flakes (optional)
- 1 cup - Plain Greek Yogurt
- For garnish: Olive oil, pomegranate seeds, and/or pomegranate molasses (optional)
Directions:
- Preheat oven to 450°F. Clean and peel the carrots.
- In a small bowl, stir together the avocado oil, white miso, maple syrup, mustard, salt, pepper, and chili flakes.
- Line a baking sheet with foil and lightly coat with cooking spray. Arrange the carrots in a single layer, then drizzle with about three-quarters of the miso mixture. Toss to coat evenly, then spread the carrots back out in one, even layer.
- Roast for 30 minutes. Flip each carrot and roast for another 15 minutes, until caramelized and tender. Remove from the oven and immediately brush with the remaining sauce.
- To serve, spoon a layer of yogurt onto a large plate, top with the hot carrots, drizzle with olive oil, and finish with pomegranate seeds and/or a touch of pomegranate molasses.
💡Chef Tip:
- Use rainbow carrots for this dish for their beautiful colors (but any carrots work)- in fact, for a more kid-friendly version, try using baby carrots!
- For an elevated twist, try using ‘labneh’ (a thicker, creamier strained yogurt) instead of Greek yogurt.
🍽Leftover Remix:
- Top this dish with grilled chicken for a healthy, Mediterranean lunch!