ROAST OR BARBECUED CARROTS WITH SWEET MISO AND LIME
- 5 medium carrots, halved lengthways
- 1 tsp olive oil
- generous twist of salt and pepper
- 3 heaped tablespoons of sweet miso
- zest of ½ a lime
- juice of 1 lime
- drizzle of honey
- 1 tbsp toasted sesame oil
Simple Pickled VegetablesBARBECUE / ANY SEASON
Sweet miso is one of our favourite ingredients for Summer and the BBQ season with it’s thick texture and bright, fresh flavour lending itself perfectly to all manner of dishes.
We recommend doubling the dressing recipe below and saving half to serve over a crunchy Asian-inspired salad later in the week. If you are buying carrots with their tops on, try tossing the tops
in a little olive oil and salt before baking until crisp in the oven. Chop roughly and scatter over your finished dish.
To further master the art of vegetarian options, why not join us for one of our Smoke without fire: Vegetarian Barbecue courses this summer!
Pre-heat the oven to 180°C or heat the barbecue until nice and hot.
In a large bowl, toss the carrot halves in the olive oil until lightly coated. Season and place into the oven or onto the barbecue for 15-20 minutes or until just soft.
Meanwhile, place all of the ingredients for the dressing in a bowl and mix together thoroughly. Set aside.
Line a small baking tray with greaseproof paper. Toss the pumpkin seeds in the tamari and honey and scatter onto the baking tray. Bake in the oven for 8-10 minutes until the pumpkin seeds are thick and sticky and about to pop. If using a barbecue, toast directly over the flames in a pan or make a parcel of aluminium foil to place on the grill.
Arrange the carrots on a large plate. Drizzle over the dressing and scatter the seeds over the top. Serve warm.
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