Best 2 Pan Roasted Carrots With Miso Butter Recipes

Introducing the ultimate guide to creating a delectable dish of pan-roasted carrots with miso butter, a culinary delight that blends sweet, earthy flavors with a hint of savory umami. In this comprehensive article, we'll embark on a culinary journey to discover the secrets behind perfectly roasted carrots, the art of crafting a rich and flavorful miso butter, and the techniques for combining these elements into a harmonious dish that will tantalize your taste buds. Whether you're a seasoned home cook or just starting out in the kitchen, this step-by-step guide will provide you with all the knowledge and inspiration you need to create a dish that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED CARROTS WITH MISO-BUTTER

Pan-Roasted Carrots with Miso-Butter image

Provided by Sue Li

Categories Side Thanksgiving Carrot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds carrots, preferably small young ones, peeled and split crosswise
Kosher salt
2 garlic cloves, chopped
2 scallions, thinly sliced, white and green parts separated
¼ cup mirin (Japanese rice wine)
2 tablespoons white or yellow miso paste
2 tablespoons unsalted butter, diced
2 tablespoons rice vinegar

Steps:

In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.

SKILLET ROASTED CARROTS!

Skillet Roasted Carrots! image

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

Steps:

Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
Drain the carrots on paper towels befoe serving. Enjoy!

Tips:

Choose the right carrots: Look for fresh, tender carrots with smooth, unblemished skin. Avoid carrots that are limp, bruised, or have signs of decay.
Wash and peel the carrots: Scrub the carrots thoroughly under cold water to remove any dirt or debris. Peel the carrots with a vegetable peeler, or use a sharp knife to scrape off the skin.
Cut the carrots into uniform pieces: Cut the carrots into 2-inch pieces or quarters, depending on the desired size. Uniformly sized pieces will ensure that they cook evenly.
Roast the carrots at a high temperature: Roasting the carrots at a high temperature (425°F or 220°C) will help to caramelize the natural sugars in the carrots and give them a slightly sweet, roasted flavor.
Use a good quality miso paste: Miso paste is a fermented soybean paste that adds a rich, savory flavor to the carrots. Look for a good quality miso paste that is made with whole soybeans and no added preservatives or sugars.
Make the miso butter ahead of time: The miso butter can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it easy to have on hand for when you want to roast carrots or other vegetables.

Conclusion:

Pan-roasted carrots with miso butter is a simple but flavorful side dish that can be enjoyed with a variety of meals. The carrots are roasted until tender and slightly caramelized, and then tossed with a delicious miso butter sauce. This dish is a great way to get your daily dose of vegetables, and it's also a great way to impress your friends and family with your culinary skills. So next time you're looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!