Ever have trouble getting your kids (or grown kids) to eat carrots? This is an easy side that’s sure to get even the most ardent carrot hater hooked. Tender and sweet with a delicious sweet and savory honey miso glaze coating each morsel, this makes for a delicious side that works just as well alongside an Asian main, or as part of your Thanksgiving spread.
The trick to getting them tender is to par-boil the carrots first. Then they’re pan-fried in a bit of oil before a sauce made of miso, honey and dry white wine gets added to caramelize around the outside of each carrot. It only takes about 15 minutes to put together, but if you’re pressed for time, you can parboil the carrots and mix the sauce ahead of time, which will cut the time down to about 5 minutes.
Try doing this with other root vegetables such as sweet potatoes, parsnips or even beets! You can also add a protein such as chicken, pork or tofu before browning the carrots to turn this simple side into a hearty main.
Honey Miso Glazed Carrots
- 8 ounces baby carrots
- 1 tablespoon miso
- 1 tablespoon honey
- 1 tablespoon dry white wine
- 1 teaspoon vegetable oil
- 1 teaspoon sesame seeds
- Add the carrots to a frying pan and and cover with water. Boil the carrots until a toothpick passes through them easily.
- While the carrots boil, add the miso, honey, and white wine to a small bowl and whisk together to combine.
- When the carrots are tender, drain them. Return the carrots to the pan along with the vegetable oil. Fry over medium heat until the carrots are golden brown.
- Add the miso glaze and toss together with the carrots, until the liquid has mostly evaporated and the carrots are coated with a glossy glaze.
- Plate and sprinkle with sesame seeds.
Yield: 4 side-size servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.