Pan Roasted Carrots with Miso Butter
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
Organization Tags
Tags easily organize your Recipe Library
Comments