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Glazed Carrots With Miso and Sesame

Glazed Carrots With Miso and Sesame

Miso and sesame bring a warm, nutty depth to these buttery glazed carrots: a simple side that feels right at home on a fall table. Serve them warm or at room temperature, and choose fresh bunched carrots, slender young carrots, or a colourful rainbow bunch for an especially beautiful presentation.

 

6 to 8 servings

Ingredients
  • Salt and freshly ground black pepper, to taste
  • 2 lb medium fresh carrots, ideally with tops attached
  • 4 tbsp unsalted butter, at room temperature
  • ¼ cup white or yellow miso paste
  • 2 tsp toasted sesame oil
  • 1 small lemon, both zest and juice
  • A small pinch of gochugaru
  • 2 tbsp sesame seeds, toasted
  • Thinly sliced scallions, to finish

Directions: 

  1. Preheat the oven to 400°F.

  2. Fill a large pot with generously salted water and bring it to a boil. Peel and trim the carrots. If the carrots are thick, slice them in half lengthwise, then cut them into approximately 4-inch pieces. Reduce to medium heat and cook the carrots for 8–10 minutes, or until tender. Drain thoroughly.

  3. Meanwhile, mix the softened butter, miso, toasted sesame oil, lemon zest, and lemon juice in a large bowl until a smooth paste forms. Add the drained carrots and toss until evenly coated. Season with black pepper and gochugaru to taste. Arrange the carrots in a single, even layer in a baking dish and scatter the toasted sesame seeds over top. Roast for approximately 20 minutes, until the carrots are lightly browned and sizzling.

  4. Finish with thinly sliced scallions. Serve warm or at room temperature.

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