Miso Glazed Carrots
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1tablespoon cold-pressed sesame oil
- ½cup finely chopped onion
- 3cups carrots, in ½-inch slices
- 1tablespoon red miso
- ¾cup vegetable broth or water
- 2teaspoons grated orange zest
- 1teaspoon grated ginger root
- ¼teaspoon roasted sesame oil
- Salt and ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
90 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
- Step 2
In small bowl, cream miso with ¼ cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
- Step 3
Stir in roasted sesame oil. Season to taste with salt and pepper.
Private Notes
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Cooking Notes
marcyroberts
delicious! i added a little sriracha and honey for a bit more flavor - served with miso glazed black cod and steamed baby bok choy. will definitely make them again.
JW
Cold pressed sesame oil ? Does it really matter?
jvr
Cauliflower instead of carrot?
marcyroberts
delicious! i added a little sriracha and honey for a bit more flavor - served with miso glazed black cod and steamed baby bok choy. will definitely make them again.
Kristi
My friend made this for supper the other night. It was so delicious. Everyone at the table was exclaiming over the carrots!
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