Glazed Carrots With Miso and Sesame

Name: Glazed Carrots With Miso and Sesame
Total time: 40 min
Yield: 6 to 8 servings
Ingredients: Salt and pepper; 2 pounds medium carrots, preferably bunched; 4 tablespoons unsalted butter, softened; 1/4 cup yellow or white miso; 2 teaspoons toasted sesame oil; 1 small lemon, zested and juiced; Pinch of gochugaru; 2 tablespoons toasted sesame seeds; Scallions, thinly sliced, for garnish

By David Tanis

Published Nov. 9, 2022

Glazed Carrots With Miso and Sesame — Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Total Time: 40 minutes
Rating: 4(406)
Comments: Read comments

Miso and sesame add nutty warmth to a buttery dish of glazed carrots that’s delicious warm or at room temperature. Bunched carrots with their tops intact are always fresher than the type packed in cellophane, so look for those, or young, slender carrots. You can choose a rainbow bunch, if you wish, but orange or yellow carrots are also just fine.

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Ingredients

Yield:6 to 8 servings

Salt and pepper
2pounds medium carrots, preferably bunched
4tablespoons unsalted butter, softened
¼cup yellow or white miso
2teaspoons toasted sesame oil
1small lemon, zested and juiced
Pinch of gochugaru
2tablespoons toasted sesame seeds
Scallions, thinly sliced, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees.
Step 2
Bring a pot of well-salted water to a boil over high heat. Peel and trim carrots. Halve carrots lengthwise, if on the larger side, and cut into 4-inch lengths. Simmer over medium heat until tender, 8 to 10 minutes. Drain the carrots.
Step 3
In a large bowl, combine butter, miso, sesame oil, lemon zest and juice, and stir well to make a soft paste; toss with carrots to coat. Add black pepper and gochugaru to taste. Transfer to a 9-by-13-inch baking dish in an even layer.
Step 4
Sprinkle with sesame seeds and bake until the carrots are golden brown and sizzling, about 20 minutes. Sprinkle with scallions, and serve warm or at room temperature.

Ratings

4 out of 5

406 user ratings

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Comments

Lily1 year ago

Boiling then roasting the carrots would leave them too soft/salty. So I steamed the carrots until I could pierce them easily with a knife but not quite a fork, then broiled them. I also did not have lemon so subbed rice vinegar, as another reviewer suggested. They turned out tasty! But miso does not do well with heat. I think roasting the carrots with sesame oil then tossing them with miso butter would 1)be prettier, 2) preserve the miso 3) concentrate the carrot’s sweetness, adding balance

dried hibiscus2 years ago

i would simply roast the carrots very lightly oiled (skip pre boiling) then toss in dressing or glaze.

Vk2 years ago

What is the best substitute for the butter if I want to make this dish vegan?

Jason5 months ago

Do not boil the carrots. Even for half the time. They become mushy and have no bite. Roasting separately w/ oil then tossed in miso butter is the way to go.

Kieran6 months ago

Great flavor! I’ve tried this a couple of times, and I’ve settled on the following: Preheat for 425 Halve carrots, coat in olive oil and salt, and then bake for 15 mins. Prepare miso sauce, then coat carrots and bake them for another 5 minutes. It’s a hit!

Jessica10 months ago

These were fine. I'm rating them so low (2 stars) because they're a lot of work for "fine" carrots.

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