Miso-Glazed Carrots Recipe
Photo: © Noah Fecks
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
Directions
In a small bowl, whisk together miso paste, maple syrup, orange zest and juice, nutmeg and white pepper.
In a medium sauté 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.
Ingredients
Directions
In a small bowl, whisk together miso paste, maple syrup, orange zest and juice, nutmeg and white pepper.
In a medium sauté 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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