This isn't your normal maple dijon coat as I have kicked it up with the expansion of garlic, soy sauce, rice vinegar and miso which truly makes a wonderful mix of flavors that would be flawless on pretty much anything and specifically these delicate simmered carrots! It requires next to no dynamic exertion to make this side dish, you essentially clean the carrots, blend the coating, hurl the carrot in the coating and meal until delicate.
That is under 5 minutes of dynamic time to make an impressive side dish for your dinner! I like to hurl the carrots in the coating both before broiling and after so you understand that decent caramelized coating from the simmering and the crisp coating to light up the flavor. In the event that you are searching for a side dish for your Easter dinner you can't turn out badly with these maple dijon simmered carrots!
- 2 pounds carrots, well scrubbed or peeled
- 2 tablespoons oil
- 2 tablespoons maple syrup
- 1/2 tablespoon grainy mustard
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon white miso paste (gluten-free for gluten-free)
- 1/2 tablespoon rice vinegar
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 1 small clove garlic, grated
- 1 tablespoon parsley, chopped (optional)
- Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.
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