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Ingredients
1 tablespoon cold-pressed sesame oil
½ cup finely chopped onion
3 cups carrots, in ½-inch slices
1 tablespoon red miso
¾ cup vegetable broth or water
2 teaspoons grated orange zest
1 teaspoon grated ginger root
¼ teaspoon roasted sesame oil
Salt and ground pepper to taste
Nutritional analysis per serving (4 servings)
12 grams carbs; 89 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 381 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In medium, heavy skillet, heat sesame oil over medium-high heat. Add onion and carrots. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
- Step 2
In small bowl, cream miso with ¼ cup broth. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
- Step 3
Stir in roasted sesame oil. Season to taste with salt and pepper.
Private Notes
Comments
delicious! i added a little sriracha and honey for a bit more flavor - served with miso glazed black cod and steamed baby bok choy. will definitely make them again.
Cold pressed sesame oil ? Does it really matter?
Cauliflower instead of carrot?
delicious! i added a little sriracha and honey for a bit more flavor - served with miso glazed black cod and steamed baby bok choy. will definitely make them again.