Brown Butter Miso Glazed Carrots

One of my favorite restaurants in Boston is Myers and Chang, an Asian-fusion hip restaurant in the South End by the incredible Joanne Chang. With COVID, I haven’t been there in WAY too long. One of my favorite dishes on the menu is miso-glazed carrots. They are one of the single best veggie preparations (and side dishes) I’ve ever had. I’m pretty sure I’ve had dreams about them.

I recreated these incredible carrots in my own kitchen so you can try them too! They’re about as close to the real deal as possible!

P.S. What is miso? A Japanese fermented paste, typically made with soybeans, salt and rice koji.

 

 

Makes: 3-4 side dish portions

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

The Ingredients

1 pound young carrots, peeled & halved

1/2 cup scallions, chopped

1/3 cup red miso paste

1/4 cup vegetable oil

3 tablespoons butter

garlic clove, minced

1/2 tablespoons dark brown sugar

1 teaspoon grated fresh ginger

 

 

The Steps

If you don’t have an oven safe heavy-bottomed skillet, you can transfer carrots to a baking sheet.

Preheat oven to 400 degrees.

In a small bowl, combine miso, garlic, ginger, and dark brown sugar. Set aside.

Add vegetable oil to a hot, large oven safe skillet (preferably cast iron). Over medium high heat, sauté carrots for 8 minutes, stirring often.

When carrots have about 4 minutes left, add butter to a small saucepan over medium heat. Let butter melt and then bubble. Right when butter starts to brown and bubbles subside, turn heat to low. Stir butter or move your pan around in a circular motion to keep butter active while it is browning. Turn heat off when butter turns nut brown. Add miso mixture and stir.

Pour miso brown butter mixture over carrots in skillet, using tongs to combine. Add ¼ cup scallions. Stir again.

Place skillet in oven for 20-25 minutes until miso mixture is sticky and caramelized, tossing carrots once (around 10 minutes) during the cooking process.

Let rest for 5-10 minutes. Serve with more fresh scallions.

 

 

The Steps with Pictures

If you don’t have an oven safe heavy-bottomed skillet, you can transfer carrots to a baking sheet.

Preheat oven to 400 degrees.

In a small bowl, combine miso, garlic, ginger, and dark brown sugar. Set aside.

Add vegetable oil to a hot, large oven safe skillet (preferably cast iron). Over medium high heat, sauté carrots for 8 minutes, stirring often.

When carrots have about 4 minutes left, add butter to a small saucepan over medium heat. Let butter melt and then bubble. Right when butter starts to brown and bubbles subside, turn heat to low. Stir butter or move your pan around in a circular motion to keep butter active while it is browning. Turn heat off when butter turns nut brown. Add miso mixture and stir.

Pour miso brown butter mixture over carrots in skillet, using tongs to combine. Add ¼ cup scallions. Stir again.

Place skillet in oven for 20-25 minutes until miso mixture is sticky and caramelized, tossing carrots once (around 10 minutes) during the cooking process.

Let rest for 5-10 minutes. Serve with more fresh scallions.

 

 

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2 Comments

  1. Marion
    January 1, 2021 / 11:35 pm

    I used carrots and parsnips and added a bit of Aleppo pepper. It was delicious. I am always on the lookout for a carrot recipe that doesn’t taste like carrots (hubby loves them, I don’t). Thank you for a great recipe!

    • TastefullyGrace
      Author
      January 4, 2021 / 1:54 pm

      Hi Marion,

      Thank you so much for the comment! I am so glad you enjoyed the recipe. Please let me know if you try any other recipes and how they turn out!!

      Grace

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