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

Joanne Chang
November 2010

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© Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.