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Grilled Carrots With Miso-Tahini Dressing

A gratifying dish fit for any time of year. Caramelized, roasted carrots (with a little bit of kick) are served with a nutty, umami dressing for exciting, bold flavour! A great side option for any holiday, or whenever, really!
Difficulty:
2/5
Prep time:
5/10 min
Cook time:
25-30 min
Serves:
4

MISO TAHINI DRESSING

  • 2 tablespoons rice vinegar
  • 1 tablespoon Tahini
  • 1 tablespoon water (if Tahini is thick like peanut butter)
  • 1 tablespoon miso paste
  • 1 teaspoon Sambal Oelek

INGREDIENTS

  • 2 tablespoons neutral oil with a high smoke point, like rice bran, grapeseed or canola
  • 1 tablespoon maple syrup
  • ½ tablespoon chili paste like Sambal Oelek
  • 1 clove garlic, minced or grated
  • 1 teaspoon rice vinegar
  • 1 pound whole carrots, rinsed and scrubbed
  • kosher salt, to taste
  • a handful of cilantro, chopped, as garnish

DIRECTIONS

  1. Make miso tahini dressing. In a small mixing bowl, whisk together ingredients from rice vinegar to Sambal Oelek and set aside.
  2. Preheat grill to medium heat (350-400°F) with a Broil King Grill Wok or Roaster Basket.
  3. Meanwhile, combine oil, honey, chili paste, and rice vinegar in a large mixing bowl. Toss whole carrots in the mixture and season with a sprinkling of salt.
  4. Roast carrots in the Grill Wok or Roaster Basket for 25-30 minutes, occasionally flipping, until nicely charred and tender. Be sure to maintain a steady temperature and err on the side of lower heat to avoid scorching.
  5. Serve with miso tahini dressing and chopped cilantro on a platter. Season with salt to taste.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman

 

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