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Carrots Recipes
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