This orange miso glazed carrots are a great side dish to any fall or winter meal. The miso adds an allusive depth and umami dimension that accentuates the sweet earthy flavor of the carrots. Because miso is fermented soybean paste, this recipe is also naturally vegetarian and vegan friendly.
Course Side Dish
Cuisine American, vegan, vegetarian
Keyword carrots, miso, vegan, vegetarian
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Calories 144kcal
Author Irvin
Ingredients
2poundscarrots
2tablespoonsolive oil
3/4cupchopped red onionabout 1 small red onion
1tablespoonminced garlicabout 3 medium cloves
1tablespoonminced or grated fresh ginger
1/2cuporange juice
1/4cupwater
2tablespoonred miso
1tablespoonhoneyuse maple syrup if vegan
Salt and pepper to taste
1tablespoonchopped chives
Instructions
Peel and cut the carrots into 1 1/2-inch pieces.Place the olive oil and carrots in a large skillet or sauté pan. Cook on high heat, stirring frequently, until the carrots have started to brown on the sides, about 3 minutes.
Reduce the heat to medium and add the red onion, garlic and ginger. Cook for an additional minute or until the mixture starts to smell fragrant.
Add the orange juice, water, miso, and honey to the pan. Stir to dissolve the miso and honey. Cook until the liquid is boiling, then reduce the heat so it is just barely simmering. Cover with a piece of parchment paper or with a lid on top slightly ajar, to let the steam out.Cook for an additional 15 to 20 minutes, or until the carrots are done to your liking and a glaze has formed. Carrots with some bite will be done at about 15 minutes, while softer carrots will take 20 minutes.If the carrots are done to your liking but the glaze hasn’t formed, uncover the pan and increase the heat to medium high, stirring frequently until the glaze has formed. If you wish to cook the carrots until they are more tender but a glaze has already formed, add 1 tablespoon of water to the pan and continue to cook until the carrots are done to your liking.Taste the carrots with the glaze and add salt and pepper to taste. Plate the dish and sprinkle the top with the chopped chives and serve.
Notes
You can use yellow or white miso in place of the red miso. Just increase the miso paste to 3 tablespoons.