Let’s call a spade a spade - carrots can either be the grossest, most boring vegetable (see: baby carrots, salad bars) or the most magical (see: carrot cake). When prepared with a modicum of effort though, they are subtly sweet, firm enough to never be mushy, and neutral enough to lovingly accept a very wide range of flavors and ingredients, essentially making them the most fool-proof veggie for an impressive side dish.
- Preheat oven to 400 degrees
- Heat olive oil in a large oven-proof skillet over medium high heat
- Add the onions and stir. Cook until onions begin to sweat, about four minutes
- In a small bowl, whisk together maple syrup, soy sauce, miso, and Sriracha, breaking up any large chunks of miso
- Add carrots to skillet (split in half if they are too long to fit in the skillet). Mix to coat with oil and cook three minutes.
- Add the remaining ingredients to the skillet and stir to coat carrots and onions. Put skillet in oven and cook 20-30 minutes (timing will vary depending on the thickness of the carrots). Carrots are finished when a fork inserted into the thickest end has very little give
*Can be made ahead and re-heated before serving