Honey Miso Glazed Roasted Carrots Recipes
HONEY-GLAZED ROAST CARROTS
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PAN-ROASTED CARROTS WITH MISO-BUTTER
Provided by Sue Li
Categories Side Thanksgiving Carrot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
- Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. 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.
- Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.
MISO-AND-HONEY-GLAZED CARROTS
With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.
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- Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a large baking sheet with parchment paper and set aside.
- Combine the honey, miso, oil, vinegar and onion granules and stir until smooth. Pour over the carrots and stir thoroughly using a pastry brush (optional) to coat evenly. Season with pepper.
- Place the carrots on the baking sheet and bake for 35-40 minutes until lightly browned and tender. Half way through turn them over and increase the temperature to 400 F/ 200 C.
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- Rub the olive oil and salt into the carrots, place them on a baking sheet or in a shallow baking dish, then roast for 10 minutes.
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- Blanch Carrots: In a bowl add some boiling water and preheat your oven to 425F. Peel and slice carrots. First divide them into two vertical halves. (cut vertically). Then cut those slices into two more vertical halves. See the video for tutorial.Place them in the bowl with boiling water and allow it to get blanched in the preheated oven for 2-minutes.
- Make Miso Butter: In a medium-sized mixing bowl combine Red Miso Paste with softened butter, brown sugar, Honey, and thinly sliced scallions. Stir well with a spoon so that it combines together.
- Pan Roast Carrots: In a roasting pan, add butter and pour some oil. Add blanched carrots and roast them on medium-high heat, stirring continuously for at least 1-minute. Do not allow them to get burnt or shrink too much.
- Add Miso Butter: Finally, add Miso butter and stir well to combine. Let it come to a quick boil on medium-high heat and then take it off the flame. Garnish and Serve: Garnish with chopped spring onions and serve right away!
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2016-01-17 Roasting them up and tossing them in a delicious miso honey glaze. Miso is a Japanese paste made from fermented soy beans (or rice/barley, depending on the kind). It …
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- Place the carrots on a large baking sheet. Drizzle with the oil of your choice, season with salt and pepper, and toss to coat. Use your hands to spread the carrots out evenly, then place in the oven to bake.
- Check the carrots after about 20 minutes. Poke with a fork- if it slide through the carrot easily, it is done. If the carrots are not quite tender yet, continue cooking until they are. Don't worry- the carrots will not be browned at this point, just tender.
- To get the nice char, turn off the oven and turn the broiler on HI. Slide the baking sheet under the broiler and let cook for 3 or 4 minutes, watching closely, until nicely charred.Remove from the broiler and place in a large bowl.
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- In a large bowl, toss the carrots with a few glugs of the olive oil and a generous pinch of salt. Spread them evenly on a sheet pan, then roast, tossing about halfway through, until tender and nicely browned, about 30 minutes.
- A few minutes before the carrots are done, add the miso, honey, water, and garlic to a small saucepan over medium heat. Whisk until well combined. Bring to a simmer, then turn off the heat and whisk in the vinegar.
- After removing the carrots from the oven, immediately toss them with the warm miso glaze. To serve, place the glazed carrots on a platter and top them with the toasted walnuts and scallions, plus salt and black pepper to taste.
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- Arrange a rack in the middle of the oven and preheat the oven to 425 °F (220 ºC). Gather all the ingredients. If your carrots still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.
- Peel the carrots (and if they are large, cut uniform slices so that they will roast evenly and be finished at the same time). Place the carrots in a single layer on a rimmed baking sheet lined with parchment paper (for easy clean-up). If the carrots are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized. Use a bigger baking sheet or 2 instead.
- Drizzle the olive oil and sprinkle salt and pepper. You want each carrot to have a light coating of oil (the oil keeps some moisture in for that interior tenderness). A good rule of thumb is about 2 Tbsp of oil per baking sheet (I'm using a half sheet).
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- Preheat your oven to 425F/220C. Then, cut the carrots on a diagonal, about 1"-1.5" in length. If your carrots are large and thick, you can slice them in half as well.
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- Toss carrots with olive oil and salt, and spread onto baking sheet. Roast for 30 minutes, flipping halfway through.
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- Wash and pat dry the carrots. Place them on a baking sheet. Coat with olive oil and sprinkle with salt.
- Remove the carrots from the oven and brush the glaze onto both sides of the carrots. Return the tray to the oven and roast for an additional 10 minutes, or until the carrots are tender and slightly caramalized.
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