Miso Glazed Carrots Recipes

MISO-AND-HONEY-GLAZED CARROTS

Steps:

• Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.

MISO GLAZED CARROTS

Steps:

• In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
• In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
• Stir in roasted sesame oil. Season to taste with salt and pepper.

PAN-ROASTED CARROTS WITH MISO-BUTTER

Steps:

• In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
• Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
• Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.