Roasted Miso Carrots and Mushrooms
This flavorful tray of roasted carrots and mushrooms brings deep savory notes thanks to a quick miso butter. It’s a simple side with bold seasonal flavors, perfect for busy weeknights or holiday tables.
Equipment
- 2 Baking Sheet
- Mixing Bowl
- small bowl
- Sharp knife
- Spoon or spatula
Ingredients
- 1 lb portobello mushrooms sliced into 1 inch pieces (454g)
- 1 lb maitake mushrooms sliced into 1 inch pieces (454g)
- 3 shallots peeled and quartered
- 6 large carrots peeled, halved lengthways if very large, and sliced into 1½ inch diagonal slices (about 680g)
- ¼ cup extra virgin olive oil 60ml
- Salt and pepper to season
- 3 tbsp unsalted butter softened
- 1 tbsp white miso paste
- 2 tbsp grated garlic cloves
- 2 tsp soy sauce
- 1 tsp rice wine vinegar
- 2 scallions sliced diagonally
- 3 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 425ºF / 220ºC and line two baking sheets with parchment paper.
- In a large bowl toss the carrots, mushrooms, shallots, olive oil, one teaspoon of salt and half a teaspoon of pepper until evenly coated.
- Tip onto the baking sheets and bake until the carrots are tender and the mushrooms have browned (30-45 minutes)
- In the meantime, mix together the butter, miso, garlic, soy sauce, vinegar and two tablespoons of parsley in a small bowl.
- In a separate bowl toss the chopped scallions and remaining tablespoon of parsley.
- As soon as the trays come out of the oven, toss with the miso butter then transfer onto a serving platter and sprinkle over the scallions and parsley.
