Butter Miso Glazed Carrots
Savory, umami-packed, with just the right hint of sweetness, this butter miso sauce does all the heavy lifting in this glazed carrot recipe. Comes together in less than 20 minutes, a perfect side dish on your holiday menu or weeknight dinner.
Take a step back from your usual carrot side dish recipes this Thanksgiving and give these butter miso-glazed carrots a try. Tender carrots with light caramelized edges in a savoury and sweet miso butter glaze is one of those low effort high reward recipe that everyone will talk about.
I have already added this to my holiday menu, because I know how good the carrots taste when tossed in this buttery sauce. A quick sear of the carrots to get a light caramelization, and then a quick 5-minute miso butter sauce.
Ingredients
- Carrot- If you get hold of baby carrots then great as its looks cool to serve. But use regular carrot and cut into thick sticks long sticks.
- Butter- Butter gives the richness to the sauce. Sadly you can’t substitute it with olive oil.
- Miso– Use white miso. Go for a very good quality one, as cheap ones are overly salty and lacks flavour.
- Maple syrup– You can also use honey or light brown sugar.
- Garlic– I have used fresh minced garlic. However, garlic powder will alos work. If using garlic powder
- Salt and pepper–
- Stock– You can either use vegetable or chicken stock.
- Parsley– Or chives to garnish.
4 easy steps to make
Carrot doesn’t take long to cook. The only tip that I would give while making these glazed carrots is not to overcook them. It should be cooked and tender while still having a crunch/bite to it.
Step 1 – Make miso butter maple sauce by mixing together white miso, softened butter, maple syrup and grated garlic.
Step 2 – In a hot pan melt butter and add carrots. Sear it for a 2 minutes to get the light caramelization around the edges. Then reduce the heat, add 1/4 cup chicken stock and cover for 2 minutes. Adding stock to the hot pan and then covering it instantly creates steam that cooks the carrots just right.
Add in the miso butter mixture and saute for a minute for the miso butter to coat the carrots well and also get slighlty caramemized. For additional sauce, add stock and parsley and toss it quickly.
Prepping Ahead and Storing Leftover
If you are planing to make this as part of your holiday menu, then its the perfect side dish that doesn’t take any oven space and can be prepared ahead. You can either prep the veggies and make the miso butter sauce ahead and cook it just before serving or you can also make it ahead and reheat just before serving.
In case of leftovers, these glazed carrtos stores and reheats really well. You can refrigirate these for upto 3 days.
Serve this with
Pair any protein of your choice. It goes will with chicken, pork, lamb just about anything. Here are a few holiday main courses and your regular weeknight dinner options.
More Vegetable Side Dishes
Miso Butter Glazed Carrots
Ingredients
- 1 pound Baby carrots
- ¼ teaspoon Salt and pepper each
- 2.5 tablespoons Butter
- 1.5 tablespoons Miso
- 1.5 tablesoons Maple syrup
- 1 clove Garlic
- ½ cup Vegetable/chicken stock
Instructions
- Clean the carrot and trim tops. In a bowl mix together miso, 1 tablespoon softened butter, maple syrup and minced garlic.
- Heat a heavy bottom 12-inch skillet and melt 1.5 tablespoons butter. Keep the heat medium-hot and add carrots to the skillet. Sear carrots in high heat for 2 minutes stirring once in a while. You would see the carrots getting slightly caramelised around the edges.
- Lower heat, add 1/4th cup stock and cover the skillet with a lid immediately for about 1 minute. The steam will cook the carrots just right keeping it tender and still will have a crunch.
- Remove lid, give everything a good stir and cook for another minute.
- Lower the heat. Add miso butter mix to the skillet and toss carrots to coat with sauce.
- Stir on the remaining stock to the pan to make little sauce and cook for just 30 seconds. Switch off the flame. Garnish with parsley.
Notes
- Slight caramelisation in the carrot makes taste so good. So don’t skip searing it in a hot pan to get the browning done.
- Miso and the chicken stock both has salt in it. So I felt 1/4th teaspoon of salt seems just right.
- The sauce in this recipe was more on a savoury side. For a slightly sweeter sauce, you can add an extra .5 tablespoons maple syrup.
