Louros Roasted Heirloom Carrot Salad With Miso Dressing

• 12 carrots (preferably 3 or 4 different colors), washed and trimmed
• 2 tablespoons olive oil, more for drizzling
• 3 teaspoons granulated sugar
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 cup of shiro (white) miso
• 2 teaspoons rice wine vinegar
• 2 teaspoons mirin
• 3 scallions, white and light green parts, thinly sliced

1. Heat oven to 350 degrees.
2. Cut carrots into 2-inch diagonal pieces.
3. If using different colors, keep carrots separate so the colors dont bleed into each other.
4. Toss carrots with olive oil, 1 teaspoon sugar, salt and pepper.
5. Lay carrots on a large baking sheet in one layer and roast until just tender but not mushy, 20 to 30 minutes.
6. Let cool.
7. Meanwhile, place miso, vinegar, mirin and remaining 2 teaspoons sugar in a blender or food processor.
8. Blend until smooth.
9. Smear dressing thinly on each plate and arrange carrots attractively on top.
10. Drizzle with olive oil.
11. Sprinkle with scallions and serve.

carrots, olive oil, granulated sugar, kosher salt, shiro, rice wine vinegar, mirin, scallions

Taken from cooking.nytimes.com/recipes/1015954 (may not work)