Charred miso carrots with a pistachio gremolata is a mouth-watering and visually stunning dish that combines the sweet and savory flavors of tender, caramelized roasted carrots with the tangy and nutty flavors of a traditional Italian gremolata.ย The combination of flavors and textures in this dish is simply irresistible.
INGREDIENTS:
๐๐ฎ๐ฟ๐ฟ๐ผ๐๐: 2 lbs carrots (trimmed, peeled, and left whole) 3 tbsp white wine vinegar 2 tbsp butter 3 tbsp honey or maple syrup 2 tbsp white miso paste salt and freshly ground pepper ๐๐ฟ๐ฒ๐บ๐ผ๐น๐ฎ๐๐ฎ: 1 cup AeroFarms Micro Spicy Mix 1 large handful fresh parsley (very finely chopped) 2 cloves garlic (minced) ยฝ tsp fresh ginger (minced) 1 lemon ยผ cup pistachios (toasted and roughly chopped) ยผ cup extra virgin olive oil 1 tbsp sesame oil salt and freshly ground pepperINSTRUCTIONS:
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1. In a medium bowl, mix together AeroFarms Micro Spicy Mix, parsley, chives, garlic, ginger, lemon zest, lemon juice, and pistachios. Add the olive and sesame oil and stir to combine. Season with salt and pepper and set aside.
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2. Heat the oven to 475ยฐF.
3. Spread the carrots on a rimmed baking sheet, drizzle on a tablespoon of oil, and roll the carrots to coat them. Roast until they are very dark brown, even a bit burnt on the edges, but not fully tender, 10-12 minutes. Leave the oven on but reduce the temperature to 300ยฐF.
4. Mix together the miso, honey, and vinegar. When the carrots are cool enough to handle, transfer to a large bowl. Add the miso marinade, season with salt and lots of pepper, and toss to coat. Let the carrots sit for 5 minutes to absorb the vinegar.
5. Spread them out on the baking sheet again, distribute the butter on top. Roast until they are fully tender, 5-7 minutes.
6. Place the carrots into a serving bowl, taste, and adjust with more vinegar, salt, or pepper. Top with the gremolata. Serve warm.
