Salty, Sweet: Quick-Glazed Carrots with Miso
24 Oct
Carrots (I used some baby carrots, but whole carrots cut into coins or sticks work well too) go into a small saucepan with some butter or olive oil, a little water, and some salt and pepper. Bring it all to a boil, cover and simmer until the carrots are tender and the liquid’s pretty much all evaporated. That’s pretty much it, you’ve got quick-glazed carrots. Side dishees don’t get much easier. Of course Bittman lists four variations and a list of 6 more ways to spin the recipe, including mixing in a tablespoon each of miso paste and soy sauce, which is what I did. Fantastic: the salty punch helps balance out the super sweet cooked carrots.
