Stick with white miso (fermented soybean paste) for this dish. The red kind is stronger and will overwhelm the carrots.

Robin Bashinsky


Ingredient Checklist


Instructions Checklist
  •   Bring a large pot of water to a boil. Reduce heat to medium. Add carrots; simmer until just tender, 8 to 10 minutes. Drain.

  • Whisk together honey, vinegar and miso.

  •  Melt butter in a large nonstick skillet over medium-high heat. Add carrots and miso mixture; cook, stirring frequently, until carrots are well coated, 2 to 3 minutes. Stir in cilantro and salt. Transfer to a serving platter and sprinkle with sesame seeds.

Nutrition Facts

113 calories; fat 3g; saturated fat 1g; cholesterol 5mg; fiber 5g; protein 2g; carbohydrates 21g; sodium 493mg; iron 2mg; calcium 54mg.