Inspired by David Chang’s musings of the unsung hero of grilling, miso butter, we decided to make our own. We paired it with a perfect Spring dish, roasted carrots. The umami flavor of miso enhances the earthy sweetness of the carrots. The dish looks beautiful too, and made for a great addition to our Easter brunch!
1 bunch of carrots
1/4 c. miso butter
scallions for garnish
Preheat oven to 375 F. Chop tops off carrots. (Save the carrot tops for a pesto!) Place carrots in a single layer on a baking sheet and brush with extra virgin olive oil. Sprinkle with salt and pepper and roast for about 20 minutes. Once nicely browned, remove from oven. Plate carrots on a serving dish. Scoop a large mound of miso butter on top, allowing it to melt over the carrots. Top with chopped scallions.
For the miso butter: Place butter in a medium-sized mixing bowl. Measure 4 tbsp. of miso and stir well into butter. Add fresh cracked pepper to taste.Once mixed, pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.