
Ready to elevate your vegetable side dishes? Check out these Miso-Ginger Glazed Carrots!
If you need a last-minute holiday dish this one is really easy!
White miso is the secret ingredient to this deceptively simple side, infusing a touch of umami and a subtle saltiness that enhances the inherent richness of the carrots. Simmered in apple cider to bring out their natural sweetness, crisp, toasted seeds or nuts finish each tender bite with a satisfying crunch.
Why Miso and Carrots?
Health Benefits of Miso
Miso is a fermented soybean paste that adds a unique umami flavor to dishes. It’s rich in probiotics, which support gut health, and contains essential nutrients like protein, vitamins, and minerals. Miso is also known for its antioxidant properties, helping to combat inflammation in the body.
Benefits of Ginger
Ginger is well-known for its digestive benefits and anti-inflammatory properties. It can help soothe upset stomachs, reduce nausea, and even alleviate muscle soreness. Additionally, ginger is rich in antioxidants, which can help protect your body from oxidative stress.
Benefits of Carrots
Carrots are a fantastic source of beta-carotene, which your body converts to vitamin A. This essential nutrient supports eye health, boosts immunity, and promotes healthy skin. Additionally, carrots are high in fiber, aiding digestion and contributing to a feeling of fullness.
Other Whole Food Plant-Based Recipes You Might Like:
- Quinoa Stuffed Acorn Squash
- Hassle-Free Hasselback Zucchini
- Tabbouleh-Stuffed Mini Sweet Peppers
- Zesty Mango Quinoa Salad
- Grilled Portabello Mushrooms
- Easy Mexican Street Corn
Miso-Ginger Glazed Carrots
Ingredients
- 1/2 cup 100% apple cider or unfiltered apple juice
- 1 inch fresh ginger peeled and minced
- 2 tablespoons white miso paste
- 1/4 teaspoon ground black pepper
- 1 pound carrots scrubbed and cut diagonally into ¼-inch slices
- 2 tablespoons pepitas or sliced almonds toasted
- 2 tablespoons fresh parsley minced
Instructions
- Set a medium saucepan over medium heat and add the apple juice, ginger, miso, and pepper, whisking thoroughly to combine. Add the carrots and stir gently to coat.
- Simmer for 10 – 15 minutes, until the sauce has reduced and clings richly to the carrots, and the carrots are fork-tender.
- Transfer to a serving plate and sprinkle with pepitas or almonds and fresh parsley. Enjoy hot.
Notes
Nutrition
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