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Blistered Carrots with Miso and Black Rice

This shareable side dish is roasted on high heat to blister the carrots’ skins while keeping the inside sweet and tender.


6 Markon First Crop Carrots, skin on

1 Tbsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. cracked black pepper

1 cup black rice, cooked

1 Tbsp. miso salad dressing

2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped


Preheat oven to 450 degrees.

Toss carrots with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes, or until carrots have blistered skins, yet are tender on the inside.

Serve over black rice with house-made miso dressing drizzled over top. Garnish with fresh cilantro.