MAPLE ROASTED CARROTS WITH MISO DRESSING
Different forms of the same food can provoke opposite reaction in people. Let’s look at carrots as an example. As a child I remember disliking the smell of boiled carrots. It was up there along side the smell of boiled cauliflower (and we all know what that smells like!) However if you gave me a raw carrot, I’m there munching away and enjoying the crunchiness and sweetness of them.
My kids are pretty much the same. If I was to put on their plate a cooked carrot watch out! It’s as though I’ve served them a smelly football shoe. Noses start scrunching, one of them just decides to pinch and hold his nose altogether and all I can think of is …“Is this the torment I put my mother through?”. Time to rethink how I cook certain vegetables. First on the list, Carrots. They are always available at the markets and my kids love them. I’m fortunate enough to always be able to find organic ones. Plus carrots come in so many colours and varieties which makes it pretty exciting to think about the array of colourful meals I can create. One particular carrot I personally love the most - Dutch carrots. This is my favourite carrot recipe. It really is delicious and I know this as I had little fingers grabbing a carrot and using it as a spoon to scrape up more of the dressing. Gotta love that right? Enjoy.
2 bunches Dutch Carrots, cleaned and trimmed
1 1/2 tbs Maple Syrup
1 tbs Olive Oil
1 tsp Fennel Seeds crushed
Sea Salt and Pepper
1 tbs Miso paste
1 tbs Tahini
2 tbs Lemon Juice
2 tbs Water
Chives, finely chopped
Preheat oven to 180 degrees Celsius.
Toss carrots in the maple syrup and olive oil mixture and season with fennel seeds, salt and pepper. Bake on a tray with baking paper for 15 -20 minutes.
Combine the miso mixture with a fork until smooth. Set aside.
Once carrots are cooked, allow to cool for 5 minutes before plating.
Top with miso dressing, walnuts, pomegranate and chives.