Chile Miso-Butter Carrots
Serves 7
15 mins prep
30 mins cook
45 mins total
These Chile-Miso Butter Carrots are so simple to make and pack a major flavor punch - buttery, salty and slightly sweet with a smattering of herbs for freshness.
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Preheat the oven to 450 Degrees F. Spread carrots onto 1 or 2 sheet pans and toss with the olive oil and season with salt. Roast for 30 minutes or until charred in spots and tender inside. While the carrots are roasting, melt butter in a small saucepan. When melted, whisk in miso paste and chile flakes. Whisk for about 20 seconds until the miso is evenly distributed, it won’t melt into the butter and that’s okay. Pile the cooked carrots onto a big platter, drizzle with the chile-miso butter and finish with parsley.
