Miso Butter Glazed Carrots

Pan roasted carrots are glazed in a savoury, sweet miso butter sauce. super quick and interesting way to serve carrot as a side dish.

Course Side Dish

Cuisine Asian

Prep Time 10

Cook Time 10

Servings servings

Calories 165kcal

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.

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.