Although roasting baby carrots with salt, pepper, and olive oil is a reliable technique, adding miso can be a low-effort way to further elevate the dish’s flavor. Bhofack2/Getty
If your fridge’s crisper drawer is more of a vegetable graveyard, this is for you
Once, not long ago, I had a recurring baby carrot problem. It arose each time I bought a bag of them to take with me on a road trip. Inevitably, I wouldn’t finish it — there are only so many baby carrots you can eat before you feel your jaw start to unhinge itself — and it would wind up in the refrigerator’s vegetable drawer to grow slimy past the point of consumption. This really bothered me, as I hate wasting food. But baby carrots hold almost no allure for me outside of my car, where I eat them mostly because they’re crunchy and won’t leave greasy crumbs all over my lap.
It never occurred to me that you could just roast baby carrots, until finally, not too long ago, it did. While I am hardly the first person to realize this, it qualified as a major revelation. I’d always thought of baby carrots as an end point, something to be eaten as-is rather than further manipulated. In actuality, roasting is the best way to take advantage of the carrots’ uniform size, and it concentrates their pale flavor into a rich, husky sweetness.
Although roasting baby carrots with salt, pepper, and olive oil is a reliable technique, adding miso can be a low-effort way to further elevate the dish’s flavor.
