Miso-glazed carrots with whipped ricotta dip

Try these moreish miso-glazed carrots with creamy ricotta dip and crushed pistachios topping. It will make a great addition to a Christmas party platter

Prep:15 mins
Cook:45 mins

Easy

Nutrition per serving

kcal 236
fat 17g
saturates 8g
carbs 14g
sugars 0g
fibre 5g
protein 4g
salt 0.42g

Ingredients

1kg carrots , halved or quartered if thick
½ tbsp olive oil
75g butter
1 tbsp sesame oil
3 garlic cloves , crushed
½ tbsp red miso
½ tsp chilli flakes
2 tbsp honey
250g ricotta
½ lemon , zested and juiced
1 tbsp olive oil
25g pistachios , roughly chopped

Method

Heat the oven to 200C/180C fan/gas 6. Tip the carrots into a roasting tray with some seasoning and the olive oil. Toss together and roast for 15 mins until very lightly browned.
Meanwhile, heat the butter and sesame oil in a saucepan over a medium heat. Once melted and foaming, whisk in the garlic, miso, chilli flakes and honey. Cook for 2-3 mins until reduced and slightly thickened. Pour this over the roasted carrots and stir well so they are well coated. Return to the oven and roast for a further 30 mins.
To make the dip, stir together the ricotta, lemon zest and olive oil until smooth. Season to taste with salt, pepper and lemon juice. Spread over a serving platter and top with the warm carrots, drizzling any roasting juices over the top. Scatter over the pistachios to serve.

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