Makes 1 cup


  • 1 Tbsp. yellow miso paste
  • 1 Tbsp. maple syrup
  • Zest and juice of 1/2 an orange
  • 1/8 tsp. freshly grated nutmeg
  • 1/8 tsp. freshly ground white pepper
  • 2 medium carrots, cut into 2-inch by 1/2-inch batons
  • 2 Tbsp. cumin seeds
  • 2 Tbsp. unsalted butter


    In a small bowl, whisk together miso paste, maple syrup, orange zest and juice, nutmeg and white pepper.

    In a medium saut√© pan, toast cumin seeds over medium heat until fragrant. Transfer to a small bowl. In the same pan, melt butter over medium heat until foaming. Toss in the carrots and sauté until they begin to brown, 6 to 7 minutes. Pour the miso sauce over the carrots and cook until the sauce reduces, 3 to 4 minutes. Remove from the heat, garnish with the toasted cumin seeds and serve.

    From The Art of the Cheese Plate (Rizzoli) by Tia Keenan.

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