Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix
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Miso Roast Carrots With Wasabi Mayonnaise and Nori Seed Mix
Ingredient
2kg Coles carrots cut into 1inch rolling slice
2 tablespoon Red Island olive oil for roasting
Sea salt to taste
Miso Dressing:
3 tablespoons white shiro miso paste
1 tablespoon caster sugar
2 tablespoons mirin
1 tablespoon sake
2 teaspoons sesame oil
1 tablespoon water
Garnish:
2 green spring onions/scallions, finely sliced
1 tablespoon roasted white sesame seeds
1 tablespoon pepita seeds, toasted
1 sheets nori seaweed sheet, toasted, cut into matchsticks
3 tablespoons kewpie mayonnaise
2 teaspoons wasabi paste
Method
Preheat the oven to 180 degrees. Toss the carrots in the oil and a little sea salt. Place in a single layer on a lined roasting tray. Roast in the oven for 35 minutes, or until tender and coloured.
Whisk together the miso dressing ingredients until a smooth paste. Toss the miso over the carrots and place back into the oven to roast for a further 8-10 minutes, or the miso glaze is bubbling and fragrant. Remove from the oven and allow to cool at room temperature.
Whisk the wasabi and mayonnaise together.
Place the carrots onto a serving platter and garnish with wasabi mayonnaise, sesame seeds, pepita seeds and nori seaweed.
Recipe by Courtney Roulston
