Japanese-inspired · Sides
Glazed Carrots With Miso and Sesame
Buttery, nutty carrots glazed with miso, sesame oil, and lemon, finished with a touch of gochugaru heat.
Ingredients
Serves 6- Salt and pepper
- 2 lbmedium carrots, preferably bunched
- 4 tbspunsalted butter, softened
- ¼ cupyellow or white miso
- 2 tsptoasted sesame oil
- 1 smalllemon, zested and juiced
- of gochugaru
- 2 tbsptoasted sesame seeds
- Scallions, thinly sliced, for garnish
Method
- 01
Heat oven to 400 degrees.
- 02
Bring a pot of well-salted water to a boil. Peel and trim carrots; halve lengthwise if large, cut into 4-inch lengths. Simmer over medium until tender, 8 to 10 minutes. Drain.
- 03
In a large bowl, combine butter, miso, sesame oil, lemon zest and juice; stir into a soft paste. Toss with carrots to coat. Add pepper and gochugaru to taste. Transfer to a 9x13-inch baking dish in an even layer.
- 04
Sprinkle with sesame seeds and bake until golden brown and sizzling, about 20 minutes. Garnish with scallions. Serve warm or at room temperature.