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Categories:Viewed: 55 - Published at: 7 years ago
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)
Method
- 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.
