Ingredients:
10 large whole carrots. Washed with the tips cut off.
Miso Glaze:
2 tablespoons white miso paste
1 teaspoon honey (or maple syrup)
1 tablespoon Braggs amino acid (you can also use soy sauce)
1 garlic clove
1 tablespoon sesame oil
Directions:
Preheat the oven to 400F
In a small blender or bowl, add the above ingredients for the miso glaze. Combine until the sauce is smooth. Notice the smells. Do memories come alive to you? If the sauce is too thick to spread evenly, add a tablespoon of water.
Prep the carrots and place on a baking sheet. Optional to use parchment paper. Evenly coat the carrots with the miso glaze. Notice your thoughts and relationship to carrots. (For instance, sometimes I notice I take carrots for granted because they are so cheap. Or I only use them in salads or juices and it feels “silly” to make them the main veggie.) What comes up for you?
Roast in the oven for 30ish minutes, rotating the carrots half-way through. When the carrots cut easily with a knife and have a light browned dehydrated look, they are finished cooking.
Let them cool and serve them however you’d like. I like to cut them into inch sized pieces if I am adding them to a bowl. Otherwise, keeping them whole is a fun way to cut them and eat them like “steaks.” Listen to what your body and intuition want here. You can do no wrong!