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: 4 side dish portions
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
1 1/2 pound young carrots, peeled & halved
1/2 cup scallions, chopped
1/3 cup red miso paste
3 tablespoons butter
1 1/2 tablespoons dark brown sugar
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 garlic clove, minced
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, vegetable oil, and dark brown sugar. Set aside.
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 carrots and toss.
Add miso mix and ¼ cup scallions. Stir again.
Place skillet in oven for about 15 minutes until miso mixture is sticky and caramelized, tossing carrots once halfway through during the cooking process.
Let rest for 5 minutes. Serve with more fresh scallions.