So, you know how yesterday I slipped on some ice, cried, felt sorry for myself and continued to have panic attacks about the upcoming farm season? Whomp whomp.
Well, I think I found a cure. Not only does my elbow feel much better, but I did not wake up in the middle of the night in a puddle of my own sweat (gross image I know). A few of my favorite vegetables was all it took to get me feeling like myself again. That, and a glass of wine plus the soundtrack to Les Mis playing in the background.
Drum roll please…………..Miso-Glazed Carrots and Broccoli. This is the cure to EVERYTHING. Taylor and I proclaimed this little side dish the best to date.
Miso-Glazed Carrots and Broccoli (serves 4 )
2 tbs grapeseed oil (canola oil would work as well)
2 tbs mirin (found in the ethnic food section of most grocery stores)
1 tbs tamari
1 tbs mellow white miso
2 tsp minced fresh ginger
About 3 cups carrots (cut into 1/2 slices)
About 3 cups of broccoli florets
Preheat the oven to 475. Lightly grease a large sheet pan with oil.
With an immersion blender mix together the miso glaze ingredients. If you don’t have one you can whisk the ingredients together by hand.
In a large bowl mix the miso sauce with the vegetables. Transfer everything to the prepared baking pan.
Roast in the oven for 15-20 minutes, stirring occasionally, until the vegetables are tender.