Miso Glazed Carrots

Ingredients

• 500 g Carrots
• 1.5 tbsp Red Miso Paste
• 1 tbsp Honey
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 2 tsp Rice Vinegar
• 0.625 tsp Kosher Salt
• 0.25 tsp Black Pepper
• 1 tsp Sesame Seeds
• 1 pcs Scallions

Method

1. Peel {carrots}, cut them on a sharp diagonal into thick batons for even roasting, then toss with {olive_oil}, {kosher_salt}, and {black_pepper} so they brown instead of steam.
2. Spread {carrots} on a parchment-lined sheet pan in a single layer and roast in a hot oven until tender and deeply caramelized at the edges, shaking once so they color evenly.
3. Whisk {red_miso_paste}, {honey}, {rice_vinegar}, and {butter} in a small bowl until smooth and glossy; the acid keeps the glaze balanced while the fat rounds it out.
4. Toast {sesame_seeds} in a dry small skillet over medium heat, stirring for a few minutes until fragrant and lightly golden for nutty crunch.
5. Transfer hot {carrots} to a large skillet over medium heat, add {mix_glaze} and cook briefly, turning until the glaze bubbles, clings in a shiny coat, and reduces to a lacquered finish.
6. Plate the glazed {carrots} and finish with {scallions} and {sesame_seeds} for freshness and texture; taste and add a final pinch of {kosher_salt} if needed.