Pan Roasted Carrots With Miso Butter Recipes

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PAN-ROASTED CARROTS WITH MISO-BUTTER



Pan-Roasted Carrots with Miso-Butter image

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

2 tablespoons extra-virgin olive oil
2 pounds carrots, preferably small young ones, peeled and split crosswise
Kosher salt
2 garlic cloves, chopped
2 scallions, thinly sliced, white and green parts separated
¼ cup mirin (Japanese rice wine)
2 tablespoons white or yellow miso paste
2 tablespoons unsalted butter, diced
2 tablespoons rice vinegar

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.

SKILLET ROASTED CARROTS!



Skillet Roasted Carrots! image

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.

Provided by Sharon123

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

Steps:

  • Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
  • Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
  • Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
  • Drain the carrots on paper towels befoe serving. Enjoy!

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