Miso-Glazed Carrots Recipe
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.