Brown Butter Miso Glazed Carrots

"One of the single veggie preparations (and side dishes) I’ve ever had. P.S. What is miso? A Japanese fermented paste, typically made with soybeans, salt and rice koji."
-- @Tastefully_Grace
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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 pound small carrots (peeled and cut in halves)
  • 1/4 cup vegetable oil
  • 3 tablespoons butter
  • 1/3 cups red miso paste
  • 1 1/2 tablespoons dark brown sugar
  • 1 small garlic clove (minced)
  • 1 teaspoon grated fresh ginger
  • 1/2 cup chopped scallions


  • Step 1

    If you don’t have an oven safe heavy-bottomed skillet, you can transfer carrots to a baking sheet. Preheat oven to 400 degrees.

  • Step 2

    In a small bowl, combine miso, garlic, ginger, and dark brown sugar. Set aside. Add vegetable oil to a hot, large oven safe skillet (preferably cast iron). Over medium high heat, sauté carrots for 8 minutes, stirring often.

  • Step 3

    When carrots have about 4 minutes left, add butter to a small saucepan over medium heat. Brown butter by letting butter melt, then bubble, and then turn heat to low right before it browns. Stir around butter while it’s bubbling. The bubbles will subside and the butter will start to brown. Turn heat off when butter turns nut brown. Add miso mixture and stir.

  • Step 4

    Pour miso brown butter mixture over carrots in skillet, using tongs to combine. Add ¼ cup scallions. Stir again.

  • Step 5

    Place skillet in oven for 20-25 minutes until miso mixture is sticky and caramelized, tossing carrots once (around 10 minutes) during the cooking process.

  • Step 6

    Let rest for 5-10 minutes. Serve with more fresh scallions.

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