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.
Comments will be approved before showing up.
Land O'Lakes just released Pumpkin Spice Butter and officially made PSB a thing. We decided to DIY our own version, the Churncraft way.
Check us out on Better Connecticut teaching our favorite TV hosts, Kara Sundlun and Scot Haney, to make festive fall butter. This autumnal spread is perfect for a cozy fall brunch!