Miso Glazed Carrots
Miso glazed carrots are coated in a sweet and savory honey-miso-rice vinegar reduction.
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Instructions
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Start boiling a large pot of salted water and prepare a bowl of ice water.
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Cook 1 1/2 pounds trimmed, peeled, and halved carrots in the boiling water until almost crisp-tender (2 to 5 minutes), then drain.
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Transfer the carrots to the ice water, cool for 2 minutes, then drain and pat dry.
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In a large skillet over medium heat, melt 3 tablespoons unsalted butter, whisking until browned and nutty (1 to 3 minutes).
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Whisk in 3 tablespoons honey, 2 tablespoons white miso, and 2 tablespoons rice vinegar until smooth.
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Add the carrots to the skillet, increase heat to medium-high, and cook, tossing, until carrots are tender and sauce is thick and glossy (2 to 3 minutes). Season with salt to taste and serve immediately.