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Roasted carrot with rice and sweet tamari sauce
Serves 1 Starters and mains
Ingredients
- 2 large carrots, topped and tailed
- 1tbsp olive oil
- 1⁄4tsp sea salt
- 100g cooked white rice, to serve
For the marinade
- 3tbsp olive oil
- 3tsp tamari soy sauce
- 1tbsp mirin vinegar or grapefruit juice
- 1tbsp maple syrup
- 1 garlic clove, crushed
- 1tsp toasted sesame oil
For the topping
- 1⁄2 spring onion, finely chopped
- sprinkle toasted nori flakes
- sprinkle grated horseradish
Method
Place all of the ingredients for the marinade in a blender and blend until smooth. Transfer to a re-sealable bag and add the carrots, ensuring they are thoroughly coated. Leave to marinate for at least 10–15 minutes or, ideally, overnight, if you have time.
Preheat the oven to 200C/ 180C F/Gas 6. Line a baking tray with baking paper. Remove the carrots from the marinade, reserving the marinade, and put on the prepared baking tray. Drizzle the oil over, sprinkle the salt over and cook in the oven for 40 minutes.
Spoon 2tbsp of the reserved marinade over and bake for a further 15 minutes until completely tender. Slice the carrots thinly lengthways and spoon over more marinade.
Spoon the rice on to a plate and pour over the remaining marinade. Lay the carrot slices on top and scatter the toppings over to serve.
This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.
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