Spiced Miso Carrot Spread with Tara Thomas

HEAT an oven safe skillet to medium heat, once to temperature add a swirl of avocado oil, shallot, a pinch of salt, and pepper corns.
PREPARE spice blend of dried oregano, coriander, cumin, smoked paprika, sweet paprika, and chili flake – evenly mix. Allow this to saute until shallots are translucent.
ADD a swirl of high heat oil, spice blend, and allow to become aromatic – continue to add a swirl of high heat oil as needed. After a minute add the chopped carrots and make sure the ingredients in the skillet are well immersed – allow to cook without being agitated. Every minute move it around to cook evenly for about 3 minutes.
ADD a swirl of soy sauce to the skillet to begin building the umami profile – allow to sit for about 2 minutes. To begin deglazing add a swirl of rice wine vinegar to the pan and dust over the coconut sugar to caramelize as well. At this point place entire skillet into a preheated 350F oven. After 15 minutes or until you notice nice golden caramelized tones remove from oven then allow to cool.

PREPARE the miso mixture by dissolving miso paste in warm/hot water until it becomes like a soup broth consistency – it is okay to have some lumps.
POUR miso mix into food processor followed by a handful of torn parsley and mint leaves – blend until well mixed.
ADD contents of the skillet which will bring robust roasted flavors that compliment the bright and umami of the miso and fresh herbs.
BLEND until smooth – once nearly finished pour in extra virgin olive oil through food processor spout slowly to emulsify the mix.
ENJOY! The spread is ready to serve with your favorite Organic Seed Flour Crackers and prepared toppings.