Roasted Carrots and Creamy Miso Sauce

Cook with 1 pound of pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 degrees Fahrenheit. Toss the carrots with half of the olive oil and a pinch of salt and pepper. Spread in a single even layer on a baking sheet and roast for about 25 minutes, flipping halfway through, or until mostly tender.

Step 2

Set aside 5 of the carrots. Let the remaining carrots cool, then refrigerate.

Step 3

Heat a medium skillet over medium heat and add the remaining oil. When the oil is hot, add the shallot. Saute until mostly tender, about 5 minutes. Stir in the garlic and saute for another 2-3 minutes.

Step 4

Add the broth, cashews, and miso paste and reduce the heat to low. Simmer for about 5 minutes, then remove from heat.

Step 5

Add the cashew mixture to a blender along with the reserved carrots and a pinch of salt and pepper. Blend on high until completely smooth.