Pan-Roasted Carrots With Miso-Butter
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil
2
Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes
3
Transfer the carrots to a plate
4
Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes
5
Add the mirin and 1/4 cup water and bring to a boil
6
Cook until thickened and reduced by half, 1 to 2 minutes
7
Reduce the heat to medium-low, and add the miso, whisking until smooth
8
Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes
9
Stir in the vinegar
10
Return the carrots to the skillet and toss to coat with the glaze
11
Taste and adjust seasoning
12
Sprinkle with remaining scallion greens and serve
13
In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil
14
Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes
15
Transfer the carrots to a plate
16
Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes
17
Add the mirin and 1/4 cup water and bring to a boil
18
Cook until thickened and reduced by half, 1 to 2 minutes
19
Reduce the heat to medium-low, and add the miso, whisking until smooth
20
Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes
21
Stir in the vinegar
22
Return the carrots to the skillet and toss to coat with the glaze
23
Taste and adjust seasoning
24
Sprinkle with remaining scallion greens and serve