Miso-Glazed Carrots With Scallion Gremolata
So often Thanksgiving side dishes get overlooked, pushed to the side and forgotten about until the very last minute. While I won’t scold you for cooking them à la minute, I will declare that sides deserve just as much flavor and pizzazz as their flashier project-based counterparts. Enter these bold and flavorful carrots that come together in under an hour. Adding white miso to glazed carrots gives them a salty-sweet edge that takes them from good to fantastic, lending them an unparalleled savoriness. A sprightly scallion gremolata completes the transformation of this familiar side dish into a fresh and modern take.
Cook’s Note: Multicolored carrots might be beautiful, but the dark purple ones tend to bleed into the glaze, muddying it up; best to stick with orange ones for this recipe.
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
1
2
1
1
¼
1
¾
½
¼
3
Preparation
Step 1
Mix 1 bunch scallions, finely chopped, 2 garlic cloves, finely chopped, zest of 1 lemon, 1 Tbsp. toasted sesame seeds, 1 tsp. unseasoned rice vinegar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl; season with more salt if needed. Set scallion gremolata aside.
Step 2
Bring 1 cup pure maple syrup, ¾ cup (1½ sticks) unsalted butter, ½ cup white miso, ¼ cup low-sodium soy sauce, remaining ⅓ cup unseasoned rice vinegar, and 2 cups water to a boil in a medium Dutch oven or other heavy pot over medium-high heat, whisking occasionally. Add 3 lb. small carrots, peeled, halved lengthwise, cut into 3"-long pieces on a deep diagonal, halved on a deep diagonal if particularly short, and reduce heat to medium. Cover and cook 12 minutes (set a timer to be exact; carrots should be about halfway cooked at this point.)
Step 3
Uncover pot, increase heat to high, and cook, stirring often, until carrots are fork-tender and glaze is thick and glossy (like the consistency of a warm gravy), 13–16 minutes. Remove pot from heat and stir in lemon juice.
Step 4
Using a slotted spoon, transfer carrots to a platter. Pour any glaze left in pot into a small bowl. Top carrots with reserved scallion gremolata and serve with glaze.
Do Ahead: Carrots can be cooked 1 day ahead. Transfer to an airtight container and chill. When ready to reheat, just add a splash of water to the glaze to thin it out slightly.