Roasted Carrots and Radishes with Miso Melted Leeks
If you ever thought a vegetarian dish couldn't be decadent, this dish will prove otherwise.
Ingredients
3-4 leeks, trimmed and sliced into half moons
8 oz butter
2 tbsp white miso
2 lbs carrots, cleaned and cut into 2 inch pieces
1 lb radishes, cleaned and halved or left whole
1-2 bunches kale, removed from the stem
Method
- In a small sauce pan combine the butter and miso until both are melted
- Add the leeks and slowly sweat over low heat until soft then remove from the heat and keep warm or at room temperature
- Heat oven to 400F
- Toss the carrots and radishes with a hefty glug of olive oil, salt and black pepper
- Roast until tender and caramelized, about 35 minutes
- Toss the kale with olive oil and a pinch of salt
- Lay the kale on a baking sheet in a single layer (if they kale over laps it will steam and not crisp)
- Bake the kale until it is crispy, checking regularly, about 7-14 minutes
- To serve, transfer the carrots and radishes to a serving platter, spoon the buttery leeks over the top and finish with a pile of fried kale on top