Demystifying Wine & Food | Roasted Rainbow Carrots with Miso Butter
Vegetarian, Gluten Free, Nut Free
List of Ingredients
For the Carrots
2 lb. baby rainbow carrots, peeled, trimmed with 1” stem intact, and split crosswise
1 ½ Tbs. grapeseed oil
For the Miso Butter
1 Tbsp. grapeseed oil
2 garlic cloves, minced
2 scallions, thinly sliced
½ cup dry white wine (such as HALL NV Sauvignon Blanc)
2 Tbs. white miso paste
2 Tbs. unsalted butter, diced
2 Tbs. unseasoned rice vinegar
- For the carrots: toss the carrots with the grapeseed oil and season with salt. Roast in a 425°F oven until tender and slightly browned, about 10-15 minutes.
- For the miso butter: in a medium sauté pan, heat the grapeseed oil over medium-high heat. Add the garlic and scallions, and cook until the garlic is golden brown, but not burnt. Add the wine, and bring to a boil. Cook until reduced by half. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, whisking to incorporate and until sauce has thickened. Stir in the vinegar.
- Add the roasted carrots to the miso butter and toss to coat. Adjust seasonings as needed. Garnish toasted sesame seeds or pistachios if desired.
Recipe courtesy of Corrie Beezley, Chef, Wine Educator for HALL Wines.