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Creamy Miso Butter Carrots with Wasabi Peas

  •  Cooking time 
     
    15 min
  • Preparation time 
     
    10 min
  • Servings
     
    Portions 3
recipe image Creamy Miso Butter Carrots with Wasabi Peas

Ingredients
 

  • 2 tablespoons Flora™ Plant Butter Unsalted, divided
  • 1 bunch (8 ounces) rainbow carrots, peeled and tops removed
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons white miso paste
  • 1 tablespoon crushed gluten-free wasabi peas
Energy (kcal)25 kcal
Energy (kJ)104 kJ
Protein (g)1.0 g
Carbohydrate incl. fibre (g)4.3 g
Carbohydrate excl. fibre (g)4.0 g
Sugar (g)0.5 g
Fibre (g)0.4 g
Fat (g)0.5 g
Saturated fat (g)0.1 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)310 mg
Salt (g)0.77 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions
 

  1. In a large bowl, use a fork to mix 1 tablespoon Flora™ Plant Butter Unsalted and miso paste together. Set aside.
  2. Preheat oven to 425°F. Line a rimmed baking pan with parchment paper and place the carrots on paper.
  3. Melt 1 tablespoons Flora™ Plant Butter Unsalted. Pour over carrots and toss with salt. Roast for 20-25 minutes, turning carrots halfway through cooking.
  4. Add hot roasted carrots to the reserved miso plant butter and toss to coat in the miso butter mixture. Serve immediately with crushed wasabi peas on top.