Maple Roasted Carrots with Miso Dressing

• 1/2 red onion cut into wedges
• 1 tbsp lemon juice plus half sliced
• salt and pepper to taste
• 1 bunch carrots halved or quartered
• 1 tbsp maple syrup
• 2 1/2 tbsp extra virgin olive oil
• 1 orange sliced and zested
• 1 tsp sesame seeds

For the Miso Dressing

• 3 tbsp miso paste
• 1 tbsp rice vinegar
• 1 tbsp extra virgin olive oil
• 1/2 tsp sesame oil
• 1/2 tbsp tamari
• 1 1/2 tbsp water

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
2. In a small bowl, add the red onion wedges along with the lemon juice and salt and pepper. Let it sit for 5 to 10 minutes while you prep the carrots. This will just slightly pickle them.
3. Add the sliced carrots to the pan along with the red onion (omitting the lemon juice) and drizzle with maple syrup and extra virgin olive oil along with the zest from half the orange. Add the sliced orange and the remaining sliced lemon to the pan. Place in the oven to bake for 25 to 28 minutes, until fork tender, but cooked through. During the last few minutes, add the sesame seeds to the carrots to toast.
4. If you want the orange and lemon slices to roast longer, keep them in the oven for 5 to 10 minutes longer. Don't over roast the carrots as they will get too soft and you want them still somewhat crisp.
5. While the carrots are roasting, mix together the miso dressing. Whisk together all of the miso dressing ingredients and set aside.
6. When the carrots are done cooking, drizzle the miso dressing over top. Serve and enjoy!