Miso Roasted Vegetables
- 2 lbs heirloom carrots, washed
- 3 tablespoons olive oil
- 2 whole garlic cloves
- 1 handful pomegranate arils, for topping
- 1 cup roasted chickpea
- Crumbled goat cheese, for topping
- Sea salt
- Black pepper-Fresh dill, for garnish
- 2 tablespoons J-Basket Creamy Miso Dressing, for drizzling
- Preheat the oven to 400 degrees F.
- Cut the tops off the carrots and wash them well and pat them dry. Place them onto a baking tray and drizzle with olive oil and salt and pepper. Mix them around with your hands to make sure they’re all coated well.
- Cut your garlic cloves and peel them back and toss them on the tray as well to roast along with the carrots.
- Roast the carrots and garlic for 25 minutes until they are soft and a little browned. Make sure you toss them around about half way through, so they cook evenly. Take them out and let cool.
- Keep them on the tray and then top with J-Basket miso dressing, goat cheese, roasted chickpeas, fresh fill pieces and pomegranate arils. Serve right away while nice and warm. You can replant them or serve them right on the tray.
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