Glazed Carrots With Miso and Sesame
6 to 8 servings
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:
-
Heat oven to 400 degrees.
-
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.
-
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 baking dish in an even layer. 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.
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