Recipes Red-Miso-Glazed Carrots 4.0 (2,777) Add your rating & review 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 By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hrs Yield: 12 Ingredients 3 pounds carrots, sliced on the bias 1/3 inch thick 1/4 cup vegetable oil 1/2 cup red miso paste 6 tablespoons unsalted butter, softened 1 tablespoon light brown sugar 1 cup thinly sliced scallions (about 6) Directions 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. 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. Rate it Print