1 Pound Baby Carrots, Cut Diagonally into 1/4-Inch Thick Slices
2 Tablespoons Coconut Oil
2 Tablespoons Dark Brown Sugar, Firmly Packed
2 Teaspoons Fresh Ginger, Finely Minced
2 Tablespoons MiSOgood Brown Rice Miso
1 Scallion, Thinly Sliced
Set a medium saute pan over medium heat and begin by melting the coconut oil. Once liquefied, add the brown sugar and miso, allowing the mixture to cook until the sugar has dissolved. Gently stir in the carrots and toss to coat.
Cook for 8 - 10 minutes, until the sauce has reduced to a thick caramel that clings richly to the carrots and the carrots are fork-tender.
Transfer to a serving palte and sprinkle with sliced scallion. Enjoy hot.
Makes 4 Servings
