Red Miso Glazed Carrots Recipes
MISO GLAZED CARROTS
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
- In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
- Stir in roasted sesame oil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams
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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2018-10-12 Preheat oven to 375 degrees F. Toss carrots with olive oil and salt, and spread onto baking sheet. Roast for 30 minutes, flipping halfway through. In the meantime, mix butter, …
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Estimated Reading Time 5 mins
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- Toss carrots with olive oil and salt, and spread onto baking sheet. Roast for 30 minutes, flipping halfway through.
- In the meantime, mix butter, miso, and sesame oil in a small bowl until fully combined and smooth.
- When carrots are done roasting, place in bowl and add 3 tablespoons of the mixture, plus sesame seeds and red pepper flakes. Serve.
MISO GLAZED CARROTS - OMNIVORE'S COOKBOOK
2016-09-29 Instructions. Preheat oven to 175 degrees C (350 F). Line a baking sheet with aluminum foil for easy clean up, if needed. Dry carrots thoroughly and place onto the baking …
From omnivorescookbook.com
Reviews 7Category SideCuisine AsianTotal Time 1 hr
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Reviews 7Category SideCuisine AsianTotal Time 1 hr
- Preheat oven to 175 degrees C (350 F). Line a baking sheet with aluminum foil for easy clean up, if needed.
- Dry carrots thoroughly and place onto the baking tray, drizzle with olive oil, sprinkle with salt. Toss with a pair of tongs to evenly coat carrots with oil.
- Bake for 20 to 30 minutes, until the carrots just start to turn tender but are still chewy inside. (*Footnote 3)
RED MISO-GLAZED CARROTS RECIPE | POPSUGAR FOOD
2017-08-06 In a wok or a large, heavy, flat-bottomed skillet, heat the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the carrots to the wok and shake to even …
From popsugar.com
Cuisine Other AsianCategory Side DishesHome Country USTotal Time 50 mins
From popsugar.com
Cuisine Other AsianCategory Side DishesHome Country USTotal Time 50 mins
- Bring a large pot of water to a boil and blanch the carrots until they are no longer raw but still a bit crisp, 2 to 3 minutes. Drain the carrots and set aside.
- In a medium bowl, combine the butter, miso paste, brown sugar, and lemon juice and beat vigorously with a wooden spoon until it is fluffy like cake frosting.
- In a wok or a large, heavy, flat-bottomed skillet, heat the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the carrots to the wok and shake to even them out. Let them char a bit without moving them for 2 to 3 minutes. Shake the pan and add the miso butter and about two-thirds of the scallions. Toss the carrots in the butter until the butter has melted and starts to brown and the carrots are cooked through, 3 to 4 minutes. Remove from the heat, place on a large serving plate, and garnish with remaining scallions.
RED-MISO-GLAZED CARROTS RECIPE - JOANNE CHANG | FOOD …
2013-12-07 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 …
From foodandwine.com
4/5 Total Time 1 hrServings 12
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4/5 Total Time 1 hrServings 12
- 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.
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