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ROASTED CARROTS WITH MISO-BROWN BUTTER
03/22/18 — Heydon Hatcher
Recipe and Image by Nadia Tamby
This sauce/ glaze is easy to make and stores for months in the fridge, so make extra to add to any roasted vegetables you like! I suggest doubling the miso and butter and storing it in a clean jar in the fridge. It is rich and savory – so a little goes a long way. I love the way the sweet carrots pair with the salty buttery sauce. Roast your carrots the way you like. For this dish I roast them more than I normally would so that the carrots are soft and creamy under a wrinkled crispy skin, but if you prefer your carrots more crunchy, then less time in the oven works as well.
Ingredients:![]()
Instructions:
Set your oven to 425F and line a large baking sheet with foil (this helps with clean up). Slice the tops off the carrots and slice them in half lengthwise. Don’t even bother peeling JBG carrots – the skin is so thin, it’s barely worth the effort (or the waste!). Arrange the carrots in a single layer cut-side up on the baking sheet, drizzle with salt, pepper, and olive oil and bake for about 25-30 minutes.
While your carrots are in the oven, make the sauce:
In a small saucepan (preferably light colored so you can monitor the color of the butter), add the butter and cook on medium heat until the butter appears brown (not too dark) and smells amazing. Immediately remove from the heat. In a small glass jar or bowl, add the miso paste and using a fork, mix the browned butter in. If the milk solids in your brown butter appear burned or too dark, simply strain them out before stirring it into the miso paste.
Serve your carrots on a platter and drizzle the miso-brown butter on top. Sprinkle the green onions on top and serve. This dish will be fine hot or at room temperature. Keep in mind that the butter will solidify when it’s cold, so it will still taste great but might not be as visually appealing.
This sauce/ glaze is easy to make and stores for months in the fridge, so make extra to add to any roasted vegetables you like! I suggest doubling the miso and butter and storing it in a clean jar in the fridge. It is rich and savory – so a little goes a long way. I love the way the sweet carrots pair with the salty buttery sauce. Roast your carrots the way you like. For this dish I roast them more than I normally would so that the carrots are soft and creamy under a wrinkled crispy skin, but if you prefer your carrots more crunchy, then less time in the oven works as well.
Ingredients:
- 2 lbs carrots
- 3 tablespoons miso paste (I use Miso Master Traditional Red Miso)
- 4 tablespoons butter
- Salt and pepper, to taste
- 1-2 thinly sliced scallions
Instructions:
Set your oven to 425F and line a large baking sheet with foil (this helps with clean up). Slice the tops off the carrots and slice them in half lengthwise. Don’t even bother peeling JBG carrots – the skin is so thin, it’s barely worth the effort (or the waste!). Arrange the carrots in a single layer cut-side up on the baking sheet, drizzle with salt, pepper, and olive oil and bake for about 25-30 minutes.
While your carrots are in the oven, make the sauce:
In a small saucepan (preferably light colored so you can monitor the color of the butter), add the butter and cook on medium heat until the butter appears brown (not too dark) and smells amazing. Immediately remove from the heat. In a small glass jar or bowl, add the miso paste and using a fork, mix the browned butter in. If the milk solids in your brown butter appear burned or too dark, simply strain them out before stirring it into the miso paste.
Serve your carrots on a platter and drizzle the miso-brown butter on top. Sprinkle the green onions on top and serve. This dish will be fine hot or at room temperature. Keep in mind that the butter will solidify when it’s cold, so it will still taste great but might not be as visually appealing.
