I was thinking about doing a honey miso butter sauce for a vegetable…..I thought that it would work best on carrots so here it is. Serving size is always difficult to judge. I don’t know if you want a small serving or a big plate. I see this as 4 servings.

Ingredients for around 4 servings.

2 lbs. carrots – scrubbed, peel if not organic (two carrots cut in thin match sticks or shred)

2 Tablespoons canola oil

2 Tablespoons sweet butter

2 Tablespoons white miso

2 Tablespoons honey

1/3 cup roasted salted peanuts – lightly crushed

2 Tablespoons extra virgin olive oil

1 teaspoon paprika

1 teaspoon smoked paprika

1 teaspoon Aleppo pepper

1/4 teaspoon cayenne pepper

2 Tablespoons fresh mint leaves – chopped or torn

2 Tablespoons cilantro leaves (fine stems ok) – chopped or torn

sea salt – to taste

black pepper – to taste

Directions

Set oven to 420 F.

If you have a grill pan use it or a baking sheet. Lighty oil it with a small amount of canola oil. Use the rest of the canola oil to oil the whole carrots.

In a medium mixing bowl add the carrot shreds, olive oil, paprikas, Aleppo & cayenne peppers and sea salt. Mix well. Shred this mixture on a baking sheet.

Put the whole carrots on the middle rack of your oven and the carrot shreds on a lower rack.

In around 20 minutes the shreds will be done. Mix in the peanuts to it.

It is also time to flip the whole carrots. They will need around 10 minutes more. (maybe slightly less or more depending on size)

Make the honey miso butter. Melt the butter in a small dish in the microwave or oven (since it’s on) mix in the honey and miso and it’s done. Keep to the side.

When the carrots are done salt and pepper them lightly. Spoon the honey miso butter butter over the carrots. Top the carrots with a spiced carrot peanut shreds and top the shreds with the fresh mint and cilantro.

Enjoy!