Brown Butter Miso Roasted Carrots

Brown Butter Miso Roasted Carrots

A quick side that shows how a little chemistry goes a long way: browned butter adds nutty, toasty depth, and white miso brings savory umami that makes sweet carrots taste more like themselves. It takes less than an hour and works alongside almost anything off the grill or out of the oven.

You need

• 1 pound (450 g) carrots, scrubbed and cut into 3-inch (7.5 cm) lengths, halved lengthwise if thick
• 2 tablespoons (28 g) unsalted butter
• 1 tablespoon (15 g) white miso paste
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley or chives
• 1 teaspoon lemon juice

Method

1. Heat the oven to 425 F (220 C) with a rack in the middle. Line a sheet pan with parchment.
2. Toss the carrots with the olive oil, salt, and pepper, then spread them in a single layer on the pan. Roast 25 to 30 minutes, turning once halfway, until tender and deeply browned at the edges (a knife slides in with no resistance).
3. While the carrots roast, melt the butter in a small light-colored skillet over medium heat. Swirl often. It will foam, then go quiet, then smell nutty and the milk solids will turn amber-brown, about 4 to 6 minutes. Pull it off the heat immediately and pour it into a small bowl so it stops cooking.
4. Whisk the miso, honey, and lemon juice into the warm brown butter until smooth. If the miso clumps, add a teaspoon of hot water and whisk again.
5. Transfer the hot carrots to a serving bowl, pour the brown butter miso over them, and toss until glossy.
6. Scatter with parsley or chives, taste, and add a pinch more salt if needed. Serve warm.