MISO-AND-HONEY-GLAZED CARROTS
With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.
MISO GLAZED CARROTS
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
- In small bowl, cream miso with 1/4 cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
- Stir in roasted sesame oil. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 5 grams
PAN-ROASTED CARROTS WITH MISO-BUTTER
Provided by Sue Li
Categories Side Thanksgiving Carrot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 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 scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup 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 scallion greens and serve.
GLAZED CARROTS WITH PEAS
A brightly colored side from the heartland. The carrots are also delicious alone. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook carrots until crisp tender; drain, cool and cut into strips or coins.
- Melt butter; add sugar and mint leaves.
- Cook carrots in this mixture until tender and glazed.
- Cook peas lightly; drain and season with butter, salt and pepper.
- Turn peas into hot serving dish and surround with glazed carrots.
Nutrition Facts : Calories 242.4, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.3, Sodium 87.1, Carbohydrate 35.6, Fiber 9.4, Sugar 19, Protein 8.5
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