But even for us, the reality is that most of the time we're cooking simple things. We have jobs and a kiddo and errands and all the other life stuff. And so when we can find simple things that also make us happy as cooks we're all in. One of those things is Matt's maple miso carrots.
Matt's dad (the same guy who makes this great beef stew) makes a mean honey-roasted carrot dish, so Matt decided to try the maple miso butter on roasted carrots. When we all dug in we knew this was the one. The carrots were tender on the inside and caramelized on the outside, thanks to the sugar in the maple syrup and the miso brought its salty umami flavor to the party. And then there's the butter, which just makes everything better.
How To Make Maple Miso Roasted Carrots
The other great thing about this recipe is that it's incredibly easy. Pick up some whole carrots. Medium-size carrots work best, but if you can only find large ones, you can halve or even quarter them before cooking. If Matt's making these for a special occasion (like Easter dinner) he'll get carrots with the tops on just because they look nicer, but any type of carrot will work.
For the butter, heat equal parts maple syrup, miso paste and unsalted butter in a saucepan over medium heat. Matt likes to make a big batch of the butter to stash in the fridge, so he uses 1/4 cup of each ingredient, but if you're just making one batch of carrots, you can start with 2 tablespoons of each ingredient. You'll may still have leftovers, but that's not a bad thing (see below). Whisk until the mixture is smooth and combined. You're not trying to cook the sauce here, you just want to combine the ingredients.
Brush them all over with the butter and continue roasting until they're very tender and browned in spots. You can do the brushing step a few times during cooking, if you really want them to be lacquered, but that's not a have-to thing. Once they're done cooking, brush them with more butter and transfer them to a platter.
More From My Chef Husband
How To Make Chili 10x Better, According To My Chef HusbandMy Chef-Husband Cracked the Code to the Best Creamy, Tangy, Never Ever Mushy Potato SaladI Went to Whole Foods With My Chef Husband and My Grocery Shopping Is Forever ChangedRelated: The 34 Best Make-Ahead Easter Side Dishes That Aren't Annoying to Pull Off
Read More Details
Finally We wish PressBee provided you with enough information of ( My Husband Cracked the Code to the Best-Ever Roasted Carrots )
Also on site :