Ginger-Roasted Carrots With Mellow Miso Dressing

• FOR THE GINGER ORANGE MARINADE:
• 2 whole Lemons, Zested
• 1 whole Orange, Juiced
• 2 Tablespoons Ginger, Minced
• 1 teaspoon Maple Syrup
• 1 Tablespoon Olive Oil
• 1 Tablespoon Sesame Seeds
• 1/4 teaspoons Kosher Salt
• FOR THE MISO DRESSING:
• 1/4 cups Light Miso
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Toasted Sesame Oil
• 1 Tablespoon Brown Rice Vinegar
• 1 teaspoon Maple Syrup
• 2 Tablespoons Water
• 1/2 teaspoons Soy Sauce
• FOR THE ASSEMBLY:
• 2 bunches Small Carrots, Cleaned And Stems Removed
• 1 cup Black Rice, Cooked According To Package Instructions
• Sesame Seeds, Optional Garnish

1. For ginger orange marinade:
2. In a large bowl, whisk together all of the marinade ingredients. Set aside.
3. For mellow miso dressing:
4. In a large bowl, whisk together all of the dressing ingredients. Set aside.
5. For the carrots:
6. Preheat oven to 400 degrees F. Put carrots in a bowl with marinade and toss to coat. Place carrots on a lined baking sheet and sprinkle with sesame seeds if desired. Roast carrots for 15 minutes or until golden brown. Remove carrots from oven. Place over black rice if desired and drizzle with miso dressing.
7. For the rice:
8. In a saucepan, pour 2 cups of water to 1 cup of rice. Bring to a boil. Then put on simmer for 40 minutes until tender. Or prepare according to the package instructions for your rice variety of choice.

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Taken from tastykitchen.com/recipes/sidedishes/ginger-roasted-carrots-with-mellow-miso-dressing/ (may not work)