Louro’s Roasted Heirloom Carrot Salad With Miso Dressing

By Melissa Clark

Published January 14, 2014

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
45 minutes
Rating
4(54)
Comments
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In this sophisticated but dead simple salad, multicolored heirloom carrots are roasted until tender and lightly glazed, then set on top of a smear of savory, salty miso dressing. The only other element is a sprinkling of fresh scallion, which adds crispness and brightness. Serve it on the side with a roasted chicken, or as an appetizer all by itself.

Featured in: A Salad of Roasted Carrots and Miso Dressing Without the Greens

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Ingredients

Yield:6 to 8 servings

  • 12 carrots (preferably 3 or 4 different colors), washed and trimmed

  • 2 tablespoons olive oil, more for drizzling

  • 3 teaspoons granulated sugar

  • Kosher salt and freshly cracked black pepper, to taste

  • ½ cup of shiro (white) miso

  • 2 teaspoons rice wine vinegar

  • 2 teaspoons mirin

  • 3 scallions, white and light green parts, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

15 grams carbs; 112 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 705 milligrams sodium; 3 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees.

  2. Step 2

    Cut carrots into 2-inch diagonal pieces. If using different colors, keep carrots separate so the colors don’t bleed into each other. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes. Let cool.

  3. Step 3

    Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor. Blend until smooth.

  4. Step 4

    Smear dressing thinly on each plate and arrange carrots attractively on top. Drizzle with olive oil. Sprinkle with scallions and serve.

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Ratings

4 out of 5
54 user ratings
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Comments

Sara

The miso dressing it less of a dressing and more like slightly seasoned miso. It was too thick and too strong. I reread the recipe multiple times but it really does called for a half a cup of miso and only 2 teaspoons each of mirin and rice vinegar. Those ratios seem really off. So I thinned it out by adding a couple more splashes of vinegar and about a half a cup of water. It was still on the thick side and still had a very strong miso taste but way less overwhelming that way and more balanced.

Sara

The miso dressing it less of a dressing and more like slightly seasoned miso. It was too thick and too strong. I reread the recipe multiple times but it really does called for a half a cup of miso and only 2 teaspoons each of mirin and rice vinegar. Those ratios seem really off. So I thinned it out by adding a couple more splashes of vinegar and about a half a cup of water. It was still on the thick side and still had a very strong miso taste but way less overwhelming that way and more balanced.

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