I’m all about charring things right now.
That smoky crispy flavor… to die for.
You know what’s really fun to char? Root vegetables.
Like carrots, parsnips, beets, turnips, or even sweet potatoes.
Their study flesh holds up well to intense heat, so you can get loads of flavor without things turning… mushy.
The secret to getting that crispy blackened skin? The broiler!
First, cook the veggies to your liking in the oven, then broil them for just a few minutes.
Super easy, right??
So, this weekend I had a giant bag of organic carrots staring at me from the fridge.
Solution? Roasting them up and tossing them in a delicious miso honey glaze.
Miso is a Japanese paste made from fermented soy beans (or rice/barley, depending on the kind). It gives miso soup that delicious salty umami flavor.
Miso usually comes in 3 varieties:
- white miso
- yellow miso
- red miso
White miso is the most mild, with a very light ethereal flavor. Yellow miso is right in the middle, and red miso has a strong funky taste.
Red miso is aged, allowing maillard reactions to occur, which changes the color over time from white to red. (food nerd alert!)
The salty savory taste of miso balances really well with rich butter and sweet honey.
Miso + butter + honey = major salty-sweet-savory flavor.
A great pairing with tender roasted carrots with a hint of smokiness.
Here’s what the carrots looked like before they went into the oven:
And here’s what they looked like after a nice hit from the broiler:
I’m seriously in love!
Then they get a nice toss w. the miso honey glaze:
And they’re ready to be devoured!
Miso Honey Glazed Carrots
- 6 large carrots, stems removed, halved crosswise, & then cut into quarters lengthwise
- drizzle of almond or walnut or olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon miso (I used red miso, but any kind will work. Darker = more intense and savory)
- 1 tablespoon honey
- Preheat the oven to 425 degrees Fahrenheit.
- Place the carrots on a large baking sheet. Drizzle with the oil of your choice, season with salt and pepper, and toss to coat. Use your hands to spread the carrots out evenly, then place in the oven to bake.
- Check the carrots after about 20 minutes. Poke with a fork- if it slide through the carrot easily, it is done. If the carrots are not quite tender yet, continue cooking until they are. Don't worry- the carrots will not be browned at this point, just tender.
- To get the nice char, turn off the oven and turn the broiler on HI. Slide the baking sheet under the broiler and let cook for 3 or 4 minutes, watching closely, until nicely charred.Remove from the broiler and place in a large bowl.
- Add the butter, miso, and honey to a small microwaveable bowl. Microwave for 1 minute, or until the butter is completely melted (you may want to stop and stir half way through). Pour the glaze over the carrots and toss to coat. Serve right away.