Louro’s Roasted Heirloom Carrot Salad With Miso Dressing

By Melissa Clark

Louro’s Roasted Heirloom Carrot Salad With Miso Dressing
Evan Sung for The New York Times
Total Time
45 minutes
Rating
4(52)
Comments
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In this sophisticated but dead simple salad, multicolored heirloom carrots are roasted until tender and lightly glazed, then set on top of a smear of savory, salty miso dressing. The only other element is a sprinkling of fresh scallion, which adds crispness and brightness. Serve it on the side with a roasted chicken, or as an appetizer all by itself.

Featured in: A Salad of Roasted Carrots and Miso Dressing Without the Greens

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Ingredients

Yield:6 to 8 servings
  • 12carrots (preferably 3 or 4 different colors), washed and trimmed
  • 2tablespoons olive oil, more for drizzling
  • 3teaspoons granulated sugar
  • Kosher salt and freshly cracked black pepper, to taste
  • ½cup of shiro (white) miso
  • 2teaspoons rice wine vinegar
  • 2teaspoons mirin
  • 3scallions, white and light green parts, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

112 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 705 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees.

  2. Step 2

    Cut carrots into 2-inch diagonal pieces. If using different colors, keep carrots separate so the colors don’t bleed into each other. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes. Let cool.

  3. Step 3

    Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor. Blend until smooth.

  4. Step 4

    Smear dressing thinly on each plate and arrange carrots attractively on top. Drizzle with olive oil. Sprinkle with scallions and serve.

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Ratings

4 out of 5
52 user ratings
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Comments

Sara

The miso dressing it less of a dressing and more like slightly seasoned miso. It was too thick and too strong. I reread the recipe multiple times but it really does called for a half a cup of miso and only 2 teaspoons each of mirin and rice vinegar. Those ratios seem really off. So I thinned it out by adding a couple more splashes of vinegar and about a half a cup of water. It was still on the thick side and still had a very strong miso taste but way less overwhelming that way and more balanced.

Sara

The miso dressing it less of a dressing and more like slightly seasoned miso. It was too thick and too strong. I reread the recipe multiple times but it really does called for a half a cup of miso and only 2 teaspoons each of mirin and rice vinegar. Those ratios seem really off. So I thinned it out by adding a couple more splashes of vinegar and about a half a cup of water. It was still on the thick side and still had a very strong miso taste but way less overwhelming that way and more balanced.

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