© Con Poulos
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 12

Red miso is made from soybeans fermented with barley or other grains. It adds a deep, savory flavor to these buttery carrots.    More Vegetable Side Dishes  

How to Make It

Step 1    

Preheat the oven to 425°. In a large pot of salted boiling water, blanch the carrots until barely crisp-tender, about 2 minutes. Drain and pat dry.

Step 2    

In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the scallions to form a paste. Add the miso butter to the carrots and toss until coated.

Step 3    

Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining scallions. Transfer the carrots to a bowl and serve.

Make Ahead

The roasted carrots can be refrigerated for up to 2 days.

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