This week’s recipe is a play on garlic-roasted veggies - simple and satisfying! Ginger and orange are great flavour companions to carrots, sweet and with a little bite, the marinade is played off by the salty-sour miso dressing. Plus, the other bonus to this technique is that it both roasts and steams the carrots, cutting down on cooking time and leaving more valuable nutrients in the carrots! Ginger Orange Marinade Serves 3-4 Ingredients:
  • zest of 2 oranges
  • juice of 1 orange
  • 2 tbsp. fresh ginger, minced
  • 1 tsp. maple syrup
  • 1 tbsp. butter or oil
  • 1 tbsp. sesame seeds
  • pinch sea salt
Directions:
  1. In a large bowl, whisk all marinade ingredients together.
Mellow Miso Dressing Makes ½ cup dressing Ingredients:
  1. ¼ cup light miso (organic + non-GMO if possible)
  2. 1 Tbsp. extra virgin olive oil
  3. ½ tsp. toasted sesame oil
  4. 1 tbsp. vinegar (rice or apple cider vinegar)
  5. 1 tsp. maple syrup
  6. 2 tbsp. water
  7. ½ tsp. tamari (or high-quality soy sauce)
Directions:
  1. Whisk all ingredients together. Store leftovers in a glass jar in the fridge for up to a week.
Ginger-Roasted Carrots Directions:
  1. Preheat oven to 400°F.
  2. Prep carrots (1-2lb) by removing the tops (if they have them), and giving them a good scrub to remove any dirt. Do not peel (that’s where the good stuff is!). Cut into quarters lengthwise if the carrots are large.
  3. Place carrots in the bowl with the marinade and toss to coat.
  4. Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into preheated oven. Roast for 15 minutes or so, just until the raw edge is taken off – they will steam quickly in the orange juice. Keep a close eye on them – do not overcook.
  5. While the carrots are roasting, make the Mellow Miso Dressing.
  6. Remove carrots from oven, arrange over a bed of spinach, pea shoots, or broccoli shoots, and drizzle with dressing.