Miso Pistachio Carrots

These sweet-savory carrots are topped with the most delicious mix of crunchy nuts and spices. It’s easy enough to chop the nuts on the cutting board and smash the coriander seeds with the back of a knife, but they can also be pulsed in a food processor or ground using a mortar and pestle.

By Delish

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 0.3333333333333333 cup pure maple syrup
• 2 Tbsp white miso paste
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp packed dark brown sugar
• 1 large pinch crushed red pepper flakes
• 2 lb whole carrots, scrubbed and halved crosswise, halved lengthwise as well if large
• 1 to taste Kosher salt
• 1 Tbsp fresh lemon juice
• 0.3333333333333333 cup roasted pistachios, chopped
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• 1 tsp coriander seeds, crushed
• 0.25 tsp smoked paprika
• 1 to taste flaky sea salt

Instructions

1. Preheat oven to 425°F. In a small bowl, whisk together maple syrup, miso, oil, brown sugar, and red pepper flakes.
2. Line a large, rimmed baking sheet with foil. Arrange carrots on baking sheet and drizzle maple syrup mixture over top. Season with salt, toss to coat, and arrange in an even layer.
3. Bake, tossing halfway through, until carrots are tender and glaze is thickened and caramelized in places, 35 to 40 minutes.
4. Remove baking sheet from oven and carefully sprinkle carrots with lemon juice; toss to coat.
5. In another small bowl, combine pistachios, sesame seeds, coriander, and paprika.
6. Transfer roasted carrots to a platter, scraping any glaze from the sheet tray over top. Let cool slightly. Sprinkle with pistachio mixture, more red pepper flakes, if desired, and flaky salt. Serve warm or at room temperature.