Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

By Marcus Samuelsson |

We've added some delicious seasonal dishes to the menu at Red Rooster to hone in on all those great springtime flavors. These Roasted Peewee Carrots with an Orange Miso Glaze and Tofu Puree are one of the new items and they've become very popular. I love the hint of chile that the addition of berbere spice brings to this dish.


Roasted Carrots

2 lbs roasted carrots
5 sliced shallots
Enough canola oil to coat carrots
1 T berbere spice
Salt to taste
1/2 cup orange miso glaze
Tofu puree as needed

Orange Miso Glaze

1 qt orange juice
1/2 cup miso

Tofu Puree

1 block tofu
1/2 cup cottage cheese
1 clove garlic


For the Roasted Carrots:

Toss carrots with shallots, berbere spice, salt and canola oil. Roast in 350 degree oven for 20 minutes turning half way through the roasting process.  

Just before serving, toss in orange miso glaze and roast for 5 minutes in 400 degree oven to glaze the carrots. Dot with tofu puree before serving.

For the Glaze:

Reduce orange juice by half, whisk in miso.

For the Tofu Puree:

Puree all ingredients in a Vitaprep.