Glazed Carrots With Miso and Sesame
Miso and sesame add nutty warmth to a buttery dish of glazed carrots that’s delicious warm or at room temperature. Bunched carrots with their tops intact are always fresher than the type packed in cellophane, so look for those, or young, slender carrots. You can choose a rainbow bunch, if you wish, but orange or yellow carrots are also just fine. David Tanis
INGREDIENTS
Salt and pepper
2 pounds medium carrots, preferably bunched
4 tablespoons unsalted butter, softened
¼ cup yellow or white miso
2 teaspoons toasted sesame oil
1 small lemon, zested and juiced
Pinch of gochugaru
2 tablespoons toasted sesame seeds
Scallions, thinly sliced, for garnish
Directions:
Step 1
Heat oven to 400 degrees.
Step 2
Bring a pot of well-salted water to a boil over high heat. Peel and trim carrots. Halve carrots lengthwise, if on the larger side, and cut into 4-inch lengths. Simmer over medium heat until tender, 8 to 10 minutes. Drain the carrots.
Step 3
In a large bowl, combine butter, miso, sesame oil, lemon zest and juice, and stir well to make a soft paste; toss with carrots to coat. Add black pepper and gochugaru to taste. Transfer to a 9-by-13-inch baking dish in an even layer.
Step 4
Sprinkle with sesame seeds and bake until the carrots are golden brown and sizzling, about 20 minutes. Sprinkle with scallions, and serve warm or at room temperature.
Recipe Source: NYT Cooking