Creamy Miso Butter Carrots with Wasabi Peas
Cooking time
15 min
Preparation time
10 min
Servings
Portions 3
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
- In a large bowl, use a fork to mix 1 tablespoon Flora™ Plant Butter Unsalted and miso paste together. Set aside.
- Preheat oven to 425°F. Line a rimmed baking pan with parchment paper and place the carrots on paper.
- Melt 1 tablespoons Flora™ Plant Butter Unsalted. Pour over carrots and toss with salt. Roast for 20-25 minutes, turning carrots halfway through cooking.
- 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.
