Miso Glazed Carrots | TENDING the TABLEMiso Glazed Carrots | TENDING the TABLE

I love Spring and Summer because it means eating lots and lots of vegetables! After a long winter of root veggies and kale, I’m always giddy at the sight of the first pea shoots, spring onions, peas and carrots.

Miso Glazed Carrots | TENDING the TABLEThis salad was inspired by a simple vegetable side that is part of our regular rotation year round. I added crunchy snap peas and tender greens to brighten it up and a generous amount of toasted nuts and seeds for substance. I hope you like it as much as I do and  I’d love to hear about your favorite summer vegetable dishes.Miso Glazed Carrots | TENDING the TABLEHave a beautiful week!


Serves 2


2 tablespoons toasted sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

1 tablespoon miso paste

1 lb carrots, cut into 3 inch pieces and quartered lengthwise

¼ cup cilantro leaves

1 cup mustard greens or arugula

1 cup snap peas, tops removed and sliced on the diagonal

1 tablespoon toasted sesame seeds

½ cup toasted cashews


Preheat the oven to 500 degrees.

In a bowl, whisk together the sesame oil, vinegar, honey and miso.

Toss the carrots in the dressing and spread onto a baking sheet lined with parchment.

Roast in the oven for 20-30 minutes until cooked through and beginning to blacken in spots.

Remove the carrots from the oven and allow to cool.

Meanwhile combine the remaining ingredients in a large salad bowl.

When the carrots have cooled toss them with the remaining ingredients.