Sweet, smoky and buttery best describe the flavors in this recipe for Smoky Roasted Carrots with Miso Butter. This dish was inspired by something I had over this past weekend in Austin Texas and I wanted to share my version with you.
Super charred carrots over a habanero sauce was a true delight at Suerte in Austin Texas, however I wanted to create a recipe with that same idea, but a tamer sauce. Miso butter is a favorite spread that my carrots rest upon after being roasted in a super hot oven until almost blackened.
Charring carrots require a very hot temperature — 450 degrees to be exact, so they can get deep brown and soft on the inside. The ingredients are simple, and the flavors are divine. It makes a great side dish, especially with grilled fish or meat.
1 pound carrots, cleaned and peeled
1 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon black pepper
2 teaspoon fresh oregano leaves
oil for cooking
2 tablespoon butter
1 clove garlic, minced
2 tablespoon yellow miso paste
2 tablespoon water
1 tablespoon lemon juice
- Preheat oven to 450 degrees. Place carrots on a roasting pan drizzled with oil. Roll carrots around to coat.
- In a small bowl, add salt, paprika and pepper, mix. Sprinkle carrots with dried spices and toss to coat.
- Roast in oven for 25-30 minutes, or until slightly charred and tender.
- In a small bowl, combine butter, garlic, and miso paste. Microwave for 30 seconds.
- Whisk butter mixture together and add water and lemon juice until smooth.
- Spoon miso butter on plate. Cut carrots in large pieces and place on top of butter. Sprinkle with oregano leaves. Enjoy!