Easy Miso-Glazed Carrots with Scallion Gremolata
Elevate your fall table with Easy Miso-Glazed Carrots with Scallion Gremolata! Sweet roasted carrots meet savory miso and zesty herbs that’s perfect for holidays or weeknight dinners.
Is there anything better than the smell of crisp autumn air?
Okay, maybe sipping a PSL while strolling through a pile of fallen foliage while breathing in said autumn air? You get the point.
This time of year is hands down my favorite because it’s a chance to embrace food that is bursting with warmth, color, and bold flavors to the kitchen table.
Let me introduce you to a new side dish star: Easy Miso-Glazed Carrots with Scallion Gremolata. This stunning side dish transforms humble carrots into a mouth-dropping dish that’s perfect for fall dinners, holiday feasts, or cozy weeknight meals.
This dish combines the sweet, earthy notes of roasted carrots with a savory, umami-rich miso glaze and a zesty, gremolata topping. Whether you’re hosting a Thanksgiving gathering or looking to elevate your everyday meals, this vibrant creation is sure to impress with its balance of flavors and elegant simplicity.
In case you need a few other carrot inspired dishes, definitely don’t sleep on these: Roasted Carrots with Dill, Carrot Cajun Soup, or Caramelized Carrot Tart.
Ready to see what the fuss is all about? Let’s dive in.
Ingredients to Make Miso-Glazed Carrots with Scallion Gremolata
Miso-Glazed Carrots with Scallion Gremolata is a vibrant, fall-inspired side dish that combines sweet, roasted carrots with a savory miso glaze and a zesty scallion gremolata. Grab the following ingredients to make this dish:
- Scallions
- Garlic
- Lemon zest
- Toasted sesame seeds
- Unseasoned rice vinegar
- Kosher salt
- Maple syrup
- Unsalted butter
- White miso
- Low-sodium soy sauce
- Carrots
How to Make Miso-Glazed Carrots with Scallion Gremolata
Creating Miso-Glazed Carrots with Scallion Gremolata is a fantastic way to craft a vibrant, fall-inspired side dish that transforms humble carrots with a savory, umami-rich miso glaze and a zesty scallion gremolata. Follow the steps below to ensure success:
- In a medium bowl, combine 1 bunch of chopped scallions, 3 garlic cloves, lemon zest, sesame seeds, unseasoned rice vinegar, and ¼ tsp kosher salt. Set gremolata aside.
- In a medium Dutch oven, add maple syrup, ¾ cup unsalted butter, ½ cup white miso, ¼ cup soy sauce, ⅓ cup unseasoned rice vinegar and 2 cups water to a boil. Whisk the ingredients until smooth. Next, add in carrots and reduce heat to medium. Cover and cook the carrots for about 12 minutes.
- Uncover the pot and increase the heat to high and continue to cook until the carrots are fork tender and the glaze is thick and glossy, about 15 minutes. Remove the pot from the heat and stir in lemon juice.
- Using a slotted spoon, transfer the carrots to a platter. Top the carrots with the reserved gremolata and extra glaze.
Variations
Miso-Glazed Carrots with Scallion Gremolata is a versatile, fall-inspired side dish that can be customized to suit various tastes, dietary preferences, or occasions. Check out some options below:
Spicy Miso-Glazed Carrots with Chili Gremolata : Mix a pinch of gochugaru (Korean chili flakes) or sriracha into the miso glaze for heat. In the gremolata, include finely chopped red chili or chili flakes alongside scallions and lemon zest. Roast carrots until caramelized and garnish with a sprinkle of chili powder.
Miso-Glazed Parsnips and Carrots : Use parsnips (peeled and cut into uniform pieces) alone or mixed with carrots. Prepare the miso glaze with white miso and a touch of soy sauce for depth. Keep the scallion gremolata as is, or add chopped parsley for extra herbaceousness.
Miso-Glazed Carrots with Almond Gremolata: Roast carrots with the miso glaze as usual. For the gremolata, mix chopped scallions, lemon zest, garlic, and finely chopped toasted almonds. Drizzle with olive oil and a pinch of salt.
Proper Storing
Short Term: Allow the miso-glazed carrots to cool to room temperature. Transfer to an airtight container or cover the serving dish tightly with plastic wrap or aluminum foil. Use a shallow container to maintain the carrots’ texture and prevent the glaze from pooling. Refrigerate at for up to 3 days.
Long Term: Cool the miso-glazed carrots. Wrap tightly in plastic wrap, then place in a freezer-safe airtight container or heavy-duty zip-top freezer bag. For smaller portions, freeze in single-serving containers to simplify reheating. Freeze for up to 1 month for optimal quality.
Easy Miso-Glazed Carrots with Scallion Gremolata
Ingredients
- 1 bunch Scallions, chopped
- 3 cloves Garlic, minced
- Zest of one lemon
- 1 tbsp Toasted sesame seeds
- 1 tsp + ⅓ cup unseasoned rice vinegar, divided
- 1/4 tsp Kosher salt
- 1 cup Maple syrup
- 1 1/2 sticks Unsalted butter
- 1/2 cup White miso
- 1/4 cup Low-sodium soy sauce
- 3 lbs Carrots, peeled and sliced into halves (basically you want them to be able to fit into a dutch oven lengthwise)
Instructions
- In a medium bowl, combine chopped scallions, garlic cloves, lemon zest, sesame seeds, 1 tsp unseasoned rice vinegar, and ¼ tsp kosher salt. Set gremolata aside.
- In a medium Dutch oven, add maple syrup, unsalted butter, miso, soy sauce, ⅓ cup unseasoned rice vinegar and 2 cups water to a boil. Whisk the ingredients until smooth. Next, add in carrots and reduce heat to medium. Cover and cook the carrots for about 12 minutes.
- Uncover the pot and increase the heat to high and continue to cook until the carrots are fork tender and the glaze is thick and glossy, about 15 minutes. Remove the pot from the heat and stir in lemon juice.
- Using a slotted spoon, transfer the carrots to a platter. Top the carrots with the reserved gremolata and extra glaze.
