I have a large affection for miso. One of my favorite quickie meals is to heat up a bag of broccoli in the microwave, add some miso butter and mix. It’s abundantly satisfying and surprisingly filling. I kinda thought this was my little secret: miso butter (which is just equal parts butter and miso mixed together). But after a Google search, I find there are plenty of others just as enthusiastic as I am over this flavor combo on everything from cooked vegetables to pasta to chicken to miso-buttered bread.
For Thanksgiving, consider introducing your family to miso butter by way of roasted heirloom carrots. Simply cut the carrots in half, roast them in a 425-degree oven for 30 minutes and then melt miso butter on top — delicious! For the more adventurous, add some curry or ginger to the miso butter, as they both pair perfectly with carrots.
- 2 pounds heirloom carrots (I got mine at Trader Joe's)
- 1/4 cup olive oil
- Sea salt
- 2 Tablespoons miso (red or white)
- 2 Tablespoons unsalted butter
- Preheat oven to 425 degrees.
- Cut carrots in half or quarter them, trying to keep the prepared carrots approximately the same size, so they cook evenly.
- Place cut carrots on an aluminum foil-lined, rimmed baking sheet and toss with olive oil and a few shakes of sea salt.
- Cover with foil and place in oven for 30 minutes. Carrots should be tender, but not mushy.
- Remove from oven and lift foil.
- Place scoops of miso butter (combine 2 Tablespoons miso and 2 Tablespoons soft butter) on hot carrots and let melt.
- Variation: Add 1 teaspoon curry powder to the miso butter
- Serve and enjoy!
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