Pan Roasted Carrots With Miso Butter Food

PAN-ROASTED CARROTS WITH MISO-BUTTER

Pan-Roasted Carrots with Miso-Butter image

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

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds carrots, preferably small young ones, peeled and split crosswise
Kosher salt
2 garlic cloves, chopped
2 scallions, thinly sliced, white and green parts separated
¼ cup mirin (Japanese rice wine)
2 tablespoons white or yellow miso paste
2 tablespoons unsalted butter, diced
2 tablespoons rice vinegar

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-AND-HONEY-GLAZED CARROTS

Miso-and-Honey-Glazed Carrots image

With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

Ingredients

2 pounds carrots, peeled and halved lengthwise
4 strips Meyer lemon peel, plus 1/4 cup fresh Meyer lemon juice (from 1 to 2 lemons)
2 tablespoons white or yellow miso
2 tablespoons unsalted butter
1 tablespoon honey
Kosher salt

Steps:

Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.

SKILLET ROASTED CARROTS!

Skillet Roasted Carrots! image

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

Steps:

Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
Drain the carrots on paper towels befoe serving. Enjoy!

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