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Miso-glazed carrots with whipped ricotta dip
Serves 8 as a side
Easy
Prep:
Cook:
Try these moreish miso-glazed carrots with creamy ricotta dip and crushed pistachios topping. It will make a great addition to a Christmas party platter
Skip to ingredients
- 1kg carrotshalved or quartered if thick
- ½ tbsp olive oil
- 75g butter
- 1 tbsp sesame oil
- 3 garlic clovescrushed
- ½ tbsp red miso
- ½ tsp chilli flakes
- 2 tbsp honey
For the ricotta dip
Nutrition: Per serving
- kcal236
- fat17g
- saturates8g
- carbs14g
- sugars13g
- fibre5g
- protein4g
- salt0.42g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the carrots into a roasting tray with some seasoning and the olive oil. Toss together and roast for 15 mins until very lightly browned.
step 2
Meanwhile, heat the butter and sesame oil in a saucepan over a medium heat. Once melted and foaming, whisk in the garlic, miso, chilli flakes and honey. Cook for 2-3 mins until reduced and slightly thickened. Pour this over the roasted carrots and stir well so they are well coated. Return to the oven and roast for a further 30 mins.
step 3
To make the dip, stir together the ricotta, lemon zest and olive oil until smooth. Season to taste with salt, pepper and lemon juice. Spread over a serving platter and top with the warm carrots, drizzling any roasting juices over the top. Scatter over the pistachios to serve.
