Red-miso-glazed carrots from Food & Wine Magazine, November 2010: The Thanksgiving Issue (page 210) by Joanne Chang

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Notes about this recipe

  • Skamper on February 27, 2020

    These have potential but my first attempt needs some work. Next time, make sure the butter is very soft to fully blend with the miso; my miso/butter had a tendency to clump and burn. I'm not sure it's necessary to both parboil and brown the carrots on the stovetop, as 20 mins at 425 should be enough time to roast carrots - next time, one or the other. Made this in 12" cast iron pan.

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