Think carrots are boring? Think again! These beautiful miso-glazed carrots make for a great side to any dish and are packed with umami flavor. This recipe is simple enough to add a splash of color to a weeknight dinner, but will also impress guests for a special holiday meal.
Carrots are rich in beta-carotene (which your body converts to vitamin A). Food high in vitamin A contain powerful antioxidants known as carotenoids. Diets rich in carotenoids can reduce the risk of cancer and Vitamin A is important for the immune system. Vitamin A also supports good eye sight and skin.
RECIPE PDF:
Number of Servings: Makes 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
2 tablespoons extra-virgin olive oil
2 pounds rainbow carrots, preferably small young ones, peeled and sliced length-wise (into 2 or 4 pieces, depending on size).
Kosher salt
2 garlic cloves, minced
2 scallions, thinly sliced, white and green parts separated
¼ cup mirin (Japanese rice wine)
2 tablespoons white or yellow miso paste
2 tablespoons unsalted vegan butter, cubed
2 tablespoons rice vinegar
Tools You Will Need
Cast iron or skillet
Instructions
1) Heat the oil over medium heat in a large cast-iron or heavy-bottom skillet.
2) Working in batches, add the carrots with a pinch of salt, and cook, stirring occasionally, until crisp-tender, about 10-12 minutes. Transfer the carrots to a plate.
(Alternatively, you can roast the carrots in the oven. Cover a baking sheet, or two, with parchment paper or non stick cooking spray. Drizzle with 2 tbsp of oil and pinch of salt, and toss until coated. Roast the carrots at 450F for 20 minutes, until crisp-tender).
3) Add the garlic and scallion whites to the same skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes (add a little olive oil to the skillet if carrots were roasted in the oven). Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, about 1-2 minutes.
4) 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.
5) Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with the scallion greens.
Recipe adapted from Sue Li from epicurious at https://www.epicurious.com/recipes/food/views/pan-roasted-carrots-with-miso-butter-51252750
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Nutrition Facts
