HONEY-GLAZED ROAST CARROTS
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SIMPLE HONEY GLAZED CARROTS
Make and share this Simple Honey Glazed Carrots recipe from Food.com.
Provided by AshleyP
Categories Vegetable
Time 30m
Yield 2 pounds carrots, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
- In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.
PAN-ROASTED CARROTS WITH MISO-BUTTER
Provided by Sue Li
Categories Side Thanksgiving Carrot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
- Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
- Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.
MISO GLAZED CARROTS
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
- In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
- Stir in roasted sesame oil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams
MISO HONEY GLAZED FISH
Steps:
- Heat the oven to 475 degrees F.
- Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.
KOREAN MISO AND HONEY GLAZED COD
This miso, honey, soy, garlic, and ginger glazed cod is perfectly cooked at lightning speed. It takes longer to cook the accompaniments than it does to get your gorgeous main dish on the table and it's perfect for either a quiet dinner at home or entertaining during Lent.
Provided by Rebecca Lindamood
Categories Main Course
Number Of Ingredients 14
Steps:
- Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
- In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
- Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
- Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.
Nutrition Facts : Calories 209 kcal, Carbohydrate 14 g, Protein 24 g, Fat 6 g, Cholesterol 48 mg, Sodium 246 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
HONEY MISO GLAZE
Steps:
- Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.
ORANGE MISO GLAZED CARROTS
This orange miso glazed carrots are a great side dish to any fall or winter meal. The miso adds an allusive depth and umami dimension that accentuates the sweet earthy flavor of the carrots. Because miso is fermented soybean paste, this recipe is also naturally vegetarian and vegan friendly.
Provided by Irvin
Categories Side Dish
Number Of Ingredients 11
Steps:
- Peel and cut the carrots into 1 1/2-inch pieces.Place the olive oil and carrots in a large skillet or sauté pan. Cook on high heat, stirring frequently, until the carrots have started to brown on the sides, about 3 minutes.
- Reduce the heat to medium and add the red onion, garlic and ginger. Cook for an additional minute or until the mixture starts to smell fragrant.
- Add the orange juice, water, miso, and honey to the pan. Stir to dissolve the miso and honey. Cook until the liquid is boiling, then reduce the heat so it is just barely simmering. Cover with a piece of parchment paper or with a lid on top slightly ajar, to let the steam out.Cook for an additional 15 to 20 minutes, or until the carrots are done to your liking and a glaze has formed. Carrots with some bite will be done at about 15 minutes, while softer carrots will take 20 minutes.If the carrots are done to your liking but the glaze hasn't formed, uncover the pan and increase the heat to medium high, stirring frequently until the glaze has formed. If you wish to cook the carrots until they are more tender but a glaze has already formed, add 1 tablespoon of water to the pan and continue to cook until the carrots are done to your liking.Taste the carrots with the glaze and add salt and pepper to taste. Plate the dish and sprinkle the top with the chopped chives and serve.
Nutrition Facts : Calories 144 kcal, Carbohydrate 23.9 g, Protein 2.4 g, Fat 5.1 g, SaturatedFat 0.8 g, Sodium 319 mg, Fiber 4.5 g, Sugar 13.1 g, ServingSize 1 serving
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RED-MISO-GLAZED CARROTS RECIPE - JOANNE CHANG | FOOD …
From foodandwine.com
4/5 Total Time 1 hrServings 12
- Preheat the oven to 425°. In a large pot of salted boiling water, blanch the carrots until barely crisp-tender, about 2 minutes. Drain and pat dry.
- In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the scallions to form a paste. Add the miso butter to the carrots and toss until coated.
- Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining scallions. Transfer the carrots to a bowl and serve.
MISO HONEY GLAZED CARROTS - ERICA JULSON
From ericajulson.com
Servings 4Total Time 35 minsEstimated Reading Time 2 mins
- Place the carrots on a large baking sheet. Drizzle with the oil of your choice, season with salt and pepper, and toss to coat. Use your hands to spread the carrots out evenly, then place in the oven to bake.
- Check the carrots after about 20 minutes. Poke with a fork- if it slide through the carrot easily, it is done. If the carrots are not quite tender yet, continue cooking until they are. Don't worry- the carrots will not be browned at this point, just tender.
- To get the nice char, turn off the oven and turn the broiler on HI. Slide the baking sheet under the broiler and let cook for 3 or 4 minutes, watching closely, until nicely charred.Remove from the broiler and place in a large bowl.
ROASTED CARROTS WITH MISO, HONEY, AND WALNUTS RECIPE - GOOP
From goop.com
Servings 4-6Category Sides
- In a large bowl, toss the carrots with a few glugs of the olive oil and a generous pinch of salt. Spread them evenly on a sheet pan, then roast, tossing about halfway through, until tender and nicely browned, about 30 minutes.
- A few minutes before the carrots are done, add the miso, honey, water, and garlic to a small saucepan over medium heat. Whisk until well combined. Bring to a simmer, then turn off the heat and whisk in the vinegar.
- After removing the carrots from the oven, immediately toss them with the warm miso glaze. To serve, place the glazed carrots on a platter and top them with the toasted walnuts and scallions, plus salt and black pepper to taste.
HONEY MISO GLAZED CARROTS - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
5/5 (3)Total Time 48 minsCategory Dinner, LunchCalories 106 per serving
- Preheat the oven to 375 F/ 190 C/ gas mark 5. Line a large baking sheet with parchment paper and set aside.
- Combine the honey, miso, oil, vinegar and onion granules and stir until smooth. Pour over the carrots and stir thoroughly using a pastry brush (optional) to coat evenly. Season with pepper.
- Place the carrots on the baking sheet and bake for 35-40 minutes until lightly browned and tender. Half way through turn them over and increase the temperature to 400 F/ 200 C.
MISO-GLAZED ROASTED CARROTS - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
4.6/5 (18)Total Time 25 minsCategory Side DishCalories 204 per serving
- Wash and pat dry the carrots. Place them on a baking sheet. Coat with olive oil and sprinkle with salt.
- Remove the carrots from the oven and brush the glaze onto both sides of the carrots. Return the tray to the oven and roast for an additional 10 minutes, or until the carrots are tender and slightly caramalized.
HONEY MISO GLAZED SALMON (VIDEO) - LEMON BLOSSOMS
From lemonblossoms.com
Ratings 1Calories 75 per servingCategory Main Course
- To prepare the miso glaze, in a bowl, whisk together the honey, white miso, soy sauce and grated garlic until well incorporated. Reserve about 3 tablespoons of the miso glaze to pour over the baked salmon.
- Line a baking sheet or baking dish with aluminum foil or parchment paper. Spray with cooking spray or coat the bottom with a little bit of oil (olive oil or canola oil) to prevent the fish from sticking.
- Place the fish on the baking sheet (skin side down if your salmon has skin) and pour the glaze making sure both sides of the fish are covered by the glaze.
- Allow the salmon to marinade at room temperature for 10 minutes (or up to 30 minutes in the refrigerator) before cooking.
MISO-GLAZED CARROTS RECIPE | HEALTH.COM
From health.com
Servings 6Calories 113 per servingTotal Time 20 mins
- Bring a large pot of water to a boil. Reduce heat to medium. Add carrots; simmer until just tender, 8 to 10 minutes. Drain.
- Melt butter in a large nonstick skillet over medium-high heat. Add carrots and miso mixture; cook, stirring frequently, until carrots are well coated, 2 to 3 minutes. Stir in cilantro and salt. Transfer to a serving platter and sprinkle with sesame seeds.
MAPLE AND MISO GLAZED ROASTED CARROTS - JUST ONE COOKBOOK
From justonecookbook.com
3.8/5 (61)Total Time 45 minsCategory Side DishCalories 100 per serving
- Arrange a rack in the middle of the oven and preheat the oven to 425 °F (220 ºC). Gather all the ingredients. If your carrots still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast.
- Peel the carrots (and if they are large, cut uniform slices so that they will roast evenly and be finished at the same time). Place the carrots in a single layer on a rimmed baking sheet lined with parchment paper (for easy clean-up). If the carrots are arranged too closely together or are on top of one another, they will steam, making them mushy rather than caramelized. Use a bigger baking sheet or 2 instead.
- Drizzle the olive oil and sprinkle salt and pepper. You want each carrot to have a light coating of oil (the oil keeps some moisture in for that interior tenderness). A good rule of thumb is about 2 Tbsp of oil per baking sheet (I'm using a half sheet).
MISO GLAZED CARROTS RECIPE | HEARTBEET KITCHEN
From heartbeetkitchen.com
Reviews 2Estimated Reading Time 5 minsCuisine AmericanTotal Time 40 mins
- Toss carrots with olive oil and salt, and spread onto baking sheet. Roast for 30 minutes, flipping halfway through.
- In the meantime, mix butter, miso, and sesame oil in a small bowl until fully combined and smooth.
- When carrots are done roasting, place in bowl and add 3 tablespoons of the mixture, plus sesame seeds and red pepper flakes. Serve.
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4.4/5 (11)Total Time 25 minsCategory Side DishCalories 182 per serving
- Rub the olive oil and salt into the carrots, place them on a baking sheet or in a shallow baking dish, then roast for 10 minutes.
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From recipemagik.com
Category Side DishCalories 25 per servingTotal Time 14 mins
- Blanch Carrots: In a bowl add some boiling water and preheat your oven to 425F. Peel and slice carrots. First divide them into two vertical halves. (cut vertically). Then cut those slices into two more vertical halves. See the video for tutorial.Place them in the bowl with boiling water and allow it to get blanched in the preheated oven for 2-minutes.
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- Pan Roast Carrots: In a roasting pan, add butter and pour some oil. Add blanched carrots and roast them on medium-high heat, stirring continuously for at least 1-minute. Do not allow them to get burnt or shrink too much.
- Add Miso Butter: Finally, add Miso butter and stir well to combine. Let it come to a quick boil on medium-high heat and then take it off the flame. Garnish and Serve: Garnish with chopped spring onions and serve right away!
MISO GLAZED CARROTS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Reviews 7Category SideCuisine AsianTotal Time 1 hr
- Preheat oven to 175 degrees C (350 F). Line a baking sheet with aluminum foil for easy clean up, if needed.
- Dry carrots thoroughly and place onto the baking tray, drizzle with olive oil, sprinkle with salt. Toss with a pair of tongs to evenly coat carrots with oil.
- Bake for 20 to 30 minutes, until the carrots just start to turn tender but are still chewy inside. (*Footnote 3)
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