Roasting at a high heat coaxes out and concentrates the inherent sweetness of baby carrots, while a brown sugar marinade infuses a molasses-like warmth from the outside in this recipe from The Everyday Vegan Cheat Sheet cookbook. What you need: 2 pounds baby carrots, cut diagonally into 1⁄4-inch thick slices 1⁄4 cup coconut oil, melted 1⁄4 cup dark brown sugar, firmly packed 4 teaspoons fresh ginger, finely minced 1⁄4 cup white miso paste 2 tablespoons water 1 scallion, thinly sliced What you do: Preheat oven to 425 degrees. In a large bowl, toss carrots, coconut oil, brown sugar, and ginger.
Once thoroughly coated, spread on a half sheet pan in an even layer, without overlapping. Place in oven and bake 10 minutes, and then stir well. In a separate dish, whisk miso paste and water, and pour over vegetables, mixing to incorporate.
Bake 8 to 10 minutes, until sauce has reduced to a thick caramel that clings to carrots and carrots are fork-tender. Transfer to a serving plate and sprinkle with sliced scallions. Eat while hot.
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