EyeSwoon

  • Months ago I asked you to decide what I should post, a video with my cauliflower or carrot recipe. The majority of you asked for BOTH! And so, below you will find my fall favorite, pan-roasted miso carrots with carrot top pesto. In addition, HERE is the link link to the cauliflower recipe in a video I created with Architectural Digest.

    Growing up, I refused to eat anything I considered an “exotic” food. It wasn’t until I moved to New York City in the late ’90s and starting working at Indochine—the iconic Asian-fusion eatery in Soho—that I finally broadened my horizons. In fact, I fell so hard for the restaurant’s cuisine that when I first started cooking, I stuck almost exclusively to an Asian flavor profiles. Miso, ginger, and sesame were my mainstays. I used them so much I eventually got a bit tired of them—except when it comes to carrots. I love pan-roasting those sweet little roots, and the combination of miso and butter transforms them into something truly amazing. My old friends ginger and sesame come into the picture in the form of a carrot-top pesto. Yes, carrot tops! Those lacy greens you normally toss are actually edible. Bitter and earthy, they’re just the right balance for warming, zippy ginger and nutty seeds. 

Miso-Glazed Carrots with Carrot-Top Pesto 

Athena Calderone

  • Ingredients

    • Serves 4 
       
      FOR THE PESTO
       
      1 bunch leafy carrot tops, very finely chopped  
      1 large handful fresh parsley, very finely chopped  
      2 green onions, thinly sliced 
      1 clove garlic, minced 
      ½ teaspoon minced fresh ginger 
      lime, zested and juiced 
      2 tablespoons pumpkin seeds, toasted and roughly chopped, plus more for garnish 
      2 teaspoons sesame seeds, toasted 
      ⅓ cup (75 ml) extra-virgin olive oil 
      Salt and freshly cracked pepper 
       
      FOR THE MISO CARROTS 
      2 tablespoons white miso paste 
      2 tablespoons unsalted butter 
      1 tablespoon light brown sugar 
      2 tablespoons grapeseed oil 
      1½ pounds (680 g) small to medium carrots, peeled and halved lengthwise 
      Aleppo pepper, for serving 

  • The Prep

    • Make the pesto: In a medium bowl, mix together the carrot tops, parsley, onions, garlic, ginger, lime zest, lime juice, pumpkin seeds, and sesame seeds. Add the olive oil and stir to combine. Season with salt and pepper and set aside. 
       

      Make the carrots: In a small bowl, mix together the miso, butter, and sugar. In a large, heavy-bottomed skillet, heat the grapeseed oil over medium-high heat. Working in two batches, add half the carrots and cook, stirring occasionally, until they are browned and fork tender. Transfer the carrots to a plate and repeat with the remaining batch. After all the carrots are cooked, return them to the skillet and lower the heat. Add the miso mixture and cook, tossing to coat, until the carrots are glossy, 2 minutes. Season to taste with salt and pepper. Serve the carrots warm, topped with pesto. Finish with a sprinkle of pumpkin seeds and a pinch of Aleppo pepper. Serve additional pesto on the side. 

ShopSwoon

This post may contain affiliate links, which means I receive a small commission if you make a purchase using this link.

More swoon

follow on instagram @eyeswoon