Ingredients
Carrots
- 1 pound baby carrots
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Glaze & Sauce
- 2.5 tablespoons butter (divided)
- 1.5 tablespoons miso paste
- 1.5 tablespoons maple syrup
- 1 clove garlic, minced
- 1/2 cup vegetable or chicken stock
Instructions
- Prepare the carrots and glaze: Clean the baby carrots and trim the tops if needed. In a bowl, mix together the miso paste, 1 tablespoon of softened butter, maple syrup, and minced garlic until well combined to create the miso butter glaze.
- Sear the carrots: Heat a heavy-bottomed 12-inch skillet over medium-high heat and melt 1.5 tablespoons of butter. Add the carrots and sear them for about 2 minutes, stirring occasionally, until they develop a slight caramelized edge.
- Steam the carrots: Reduce the heat to medium-low, add 1/4 cup of the stock, and immediately cover the skillet with a lid. Allow the carrots to steam for about 1 minute. This cooks the carrots through while keeping them tender with a slight crunch.
- Continue cooking: Remove the lid, stir the carrots well, and cook uncovered for another minute to reduce some liquid.
- Add miso butter glaze: Lower the heat further and add the miso butter mixture to the skillet. Toss the carrots thoroughly to coat them evenly in the flavorful glaze.
- Finish the sauce: Stir in the remaining stock and cook for an additional 30 seconds to create a light sauce. Turn off the heat and garnish with fresh parsley before serving.
Notes
- Use baby carrots for the best texture and flavor; alternatively, regular carrots can be cut into similar-sized sticks.
- Miso paste varies in saltiness; adjust salt accordingly.
- Chicken stock can be substituted with vegetable stock for a vegetarian option.
- Garnishing with fresh parsley adds a touch of color and freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
