Miso Glazed Carrots

1.5 to 2 pounds of carrots
2 tablespoons olive oil
(Optional) 1 tablespoon chopped chive for garnish

glaze ingredients
1 tablespoon olive oil
3 cloves garlic, minced
2 tablespoons white miso paste (get the white, though the red or mixed will work)
1 tablespoon maple syrup
1/2 teaspoon cayenne pepper or paprika for less spiciness

Oven to 350˚ F.
Line a baking sheet with aluminum foil or parchment paper for easy clean up.

Dry carrots thoroughly (peel or wash thoroughly) and place onto the baking tray, drizzle with olive oil. Roll with a pair of tongs to evenly coat carrots with oil.
Bake for 20 to 30 minutes, until the carrots just start to turn tender but are still chewy inside, longer if big carrots, shorter if smaller or thinner carrots.

Mix all the ingredients for the glaze while roasting.
Brush the miso sauce onto both sides of the carrots. You might have a bit of leftover sauce depending on how many carrots you used.
Return the baking sheet to the oven and roast for a further 20 to 30 minutes, until the carrots turns tender while piercing with a fork, and the surface is lightly caramelized. Of note here,If using smaller carrots and they have turned quite tender before applying miso glaze, caramelize them instead by increasing the temperature to 400 F and returning to the oven for 10-15 minutes.

Serve warm.