Miso Roasted Rainbow Carrots is a colorful, delicious dish that’s perfect for the holidays. It’s packed with nutritious ingredients and is so easy to make. I like to serve these carrots with a tangy Greek yogurt sauce and chopped cilantro for the perfect finishing touch!
Sponsored by and developed in part with support from Ferring Pharmaceuticals.
Are you looking for some recipe ideas for your Thanksgiving table? This year I’m hosting Thanksgiving dinner at my house, so I’ve been planning the menu for weeks. I always like to make sure that I have a wide variety of dishes to suit everyone’s tastes. And although the turkey usually gets most of the attention at Thanksgiving, I’ve always been more interested in the side dishes. The sides are where you can express your creativity!
My Miso Roasted Rainbow Carrots are the perfect side dish for your holiday table. They’re elegant, colorful, delicious, and easy to make. Plus, they’re packed with nutritious, gut-friendly ingredients.
Many of us look forward to the holiday season as a time to relax, spend time with family and friends, and enjoy good food. But for those suffering from C. diff infection, the holidays can also be a difficult time as they struggle to find foods they can enjoy.
What is C. diff?
C. diff is a highly contagious infection caused by bacteria that take hold deep inside your gut. Symptoms include nausea, abdominal cramping, bloating, and diarrhea. People experiencing C. diff often lose their appetite or fear that food will trigger their symptoms. However good nutrition is crucial for recovery. For example, it’s important to stay hydrated and replace critical electrolytes that might be lost during infection like potassium, calcium, and magnesium.
Good nutrition also helps support gut health. C. diff infection occurs when bad bacteria outgrow the good bacteria in the gut. Having a healthy balance of good vs. bad bacteria is crucial not just for your digestive health, but also for your immunity and your overall health. Be sure to talk to your doctor about what you can eat during and after a C. diff infection.
The good news is that there are many delicious foods that you can still enjoy during the holiday season. My Miso Roasted Rainbow Carrots are a great example.
Some high-fiber fruits and vegetables may exacerbate symptoms like abdominal pain and diarrhea during C. diff infection. Carrots, on the other hand, are mild, low in fiber, and easy to digest. Cooking them until soft makes them even easier to digest.
How to Make Miso Roasted Rainbow Carrots
To make this dish, first I coat the carrots in a sauce made with miso paste and then I roast them in the oven. Miso is a fermented soybean paste that’s rich in probiotics. Probiotics are the healthy bacteria that help support your gut microbiome. Miso paste has a nice, rich taste that adds a burst of flavor to recipes. Other examples of probiotic-rich fermented foods/drinks are sauerkraut, kefir, and kombucha.
To serve on the side with the carrots, I make a simple Greek yogurt sauce. Greek yogurt is another excellent source of gut-friendly probiotics. The sauce has a nice tangy flavor that compliments the sweetness of the carrots. For the perfect finishing touch and a pop of color, I garnish the dish with chopped cilantro.
Simple, elegant, delicious, and packed with nutritious, gut-friendly ingredients. It’s the perfect holiday dish. Happy Thanksgiving!
To learn more about C. diff, go to the Ferring Microbiome website.
More Gut-Friendly Dishes
- Orange-Scented Butternut Squash Soup
- Roasted Red Pepper Hummus Deviled Eggs
- Sheet Pan Roast Chicken and Potatoes
- Air Fryer Sweet Potatoes
- Maple Glazed Acorn Squash
- Healthy Creamed Spinach Gratin
- Banana Flax Bread
Miso Roasted Rainbow Carrots
- ½ cup plain Greek yogurt
- 1 tablespoon white miso paste
- 1 teaspoon honey or agave
- ½ teaspoon reduced sodium soy sauce (tamari if gluten free)
- 2 teaspoons rice vinegar
Miso Roasted Carrots
- 2 bunches rainbow carrots washed, peeled and stems trimmed
- 2 tablespoons neutral-flavored oil like safflower or vegetable oil
- 1 ½ tablespoons white miso paste
- 1 tablespoon honey, agave or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon reduced sodium soy sauce (or tamari)
- Optional garnish: chopped cilantro
- Preheat the oven to 400°F.
- To make the yogurt sauce, whisk the Greek yogurt, miso paste, honey, soy sauce, and rice vinegar together in a bowl. Set aside.
- Line 2 sheet pans with parchment paper. Spread the carrots out on the sheet pans in a single layer. If any of the carrots are very large, slice them in half lengthwise.
- Whisk the oil, miso paste, honey, rice vinegar, and soy sauce together in a bowl until smooth. Reserve a small amount of the sauce to pour on the carrots after they’re done cooking. Pour the rest of the sauce on the carrots and toss to coat them evenly.
- Roast carrots in the oven 25-30 minutes until caramelized and softened, turning them halfway through. Remove the carrots from the oven and pour the remaining sauce on them. Toss to combine.
- Arrange the carrots on a serving platter and drizzle some yogurt sauce on top. Garnish with cilantro.