foodie fridays: roasted carrots with miso dressing

Can we talk Thanksgiving for just a sec?

Raise your hand if the turkey is the star of your T-Giving dinner.

Ok.

Raise your hand if you would rather skip all the savory options and go straight to dessert.

I don’t blame you.

Okay, now raise your hand if stuffing, mashed potatoes, gravy, cranberries, and green bean casserole tickles your fancy.

Anybody?

Bueller?

I know that particular Thanksgiving side dishes are traditional, routine, and some don’t exactly tempt the palette (poor Aunt Gladys and her jello salad). But what if I told you that I have an amazing side dish to share with you that will blow your sweatpants right off?  What if I told you that said side dish would make you look like a culinary star? What if I told that the dish only takes 15 minutes to make and packs a whole lot of flavor?

Could I then interest you in the side dish circle of love?

Oh goody!

Here we go.

Carrots (put the stink eye away for a sec) often get overlooked as a main side dish because they are often put into soups, sauces, etc., and my favorite, used to dip into ranch dressing.

Well folks, we are kicking routine and mundane taste to the curb and giving the carrot a makeover.

No longer will she be known only as a side ingredient.

No longer will she sit sadly wedged between broccoli and celery on a vegetable tray.

No, my friends, meet the new savory but sweet baby carrot.

Roast the carrots and they will become sweet and caramelized. Combine that with a citrus-flavored marinade and ginger-inspired dressing, and your turkey and mashed potatoes will begin to blush.

Happy Thanksgiving!

Roasted Carrots with Miso Dressing
(adapted from My New Roots)

Serves 3 to 4

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
2 bunches small carrots, cleaned and stem removed
1 cup black wild rice, cooked according to package instructions
for ginger orange marinade:
2 oranges, zested
1 orange, juiced
2 tablespoons fresh ginger, minced
1 teaspoon medium grade maple syrup
1 tablespoon olive oil
1 tablespoon sesame seeds
Kosher salt
for miso dressing: 
1/4 cup light miso
1 tablespoon olive oil
1/2 teaspoon toasted sesame oil
1 tablespoon brown rice vinegar
1 teaspoon medium grade maple syrup
2 tablespoons water
1/2 teaspoon soy sauce

Directions:
for ginger orange marinade:
In a large bowl, whisk all marinade ingredients together.

for miso dressing:
In a large bowl, whisk all ingredients together.

for the carrots:
Preheat oven to 400 degrees. Put carrots in a bowl with marinade and toss to coat. Place carrots on a lined baking sheet and sprinkle with sesame seeds. Roast carrots for 15 minutes or until golden brown. Remove carrots from oven. Place over black rice if desired and drizzle with miso dressing.