Pan-Roasted Carrots with Miso-Butter

Ingredients for Pan-Roasted Carrots with Miso-Butter

• 2 tablespoons extra-virgin olive oil

• 900g carrots, preferably small young ones, peeled and split crosswise

• Kosher salt

• 2 garlic cloves, chopped

• 2 spring onions, thinly sliced, white and green parts separated

• 60ml mirin (Japanese rice wine)

• 2 tablespoons white or yellow miso paste

• 2 tablespoons unsalted butter, diced

• 2 tablespoons rice vinegar

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 spring onion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 60ml 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 spring onion greens and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.