Roasted Carrots with Onion Koji

Ingredients (Serves 4)

1 lb carrots – peeled, trimmed, cut into halves or quarters (Approximately 1/2" diameter)

2 tbsp Onion Koji

1½ tbsp Extra Virgin Olive oil or Avocado oil

1 tsp honey or maple syrup (optional, for extra caramelization)

Optional freshly ground black pepper

Optional fresh herbs parsley or dill for garnish

Instructions:

Preheat oven to 350°F (175°C).

Toss carrots: In a large bowl, mix onion koji, olive oil, and honey/maple syrup (if using). Add carrots and toss until well coated.

Season: Add black pepper to taste. No extra salt needed

Roast gently: Spread carrots in a single layer on a parchment-lined baking sheet. Roast for 35–40 minutes, flipping halfway, until tender and lightly caramelized.

Finish: Garnish with optional fresh herbs before serving.

Tips:

Lower temp to prevent Koji from burning

For even browning, turn carrots halfway and scrape any glaze from the pan back onto them.

Works for other root vegetables like sweet potato or parsnip.