Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post
This recipe gives carrots a chance to shine, literally. A glossy, lip-smacking glaze of miso and maple syrup coaxes out the vegetable’s sweet-savory flavors, along with a brightening kick of orange and a sprinkle of toasted sesame seeds. It’s a quick, elegant side dish that reveals the splendid possibilities of the stalwart vegetable.
Storage Notes: Refrigerate for up to 3 days.
Where to Buy: Miso can be found at well-stocked supermarkets, health food stores or Asian markets.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings; about 3 cups
In a 10-inch dry skillet over medium heat, toast the sesame seeds, stirring frequently, until golden and fragrant, about 2 minutes. Transfer to a small dish.
Return the skillet to medium heat and add the butter or oil (if using the butter, let it melt first). Add the carrots and cook, stirring occasionally, until warmed through, about 2 minutes. Add the orange juice and bring to a simmer, then reduce the heat to low, cover and cook, until the carrots are firm-tender, 5 to 6 minutes.
Stir the miso, maple syrup, orange zest, salt and pepper into the orange juice until they form a sauce. Increase the heat to medium-high and cook, uncovered, stirring frequently, until the carrots are tender and glazed and the sauce thickens, 3 to 4 minutes. Toss in the sesame seeds to combine, then remove from the heat and serve.
From cookbook author and registered nutritionist Ellie Krieger.
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Calories per serving (3/4 cup, using butter): 124
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g