Pan-Roasted Carrots with Miso-Butter - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds carrots, preferably small young ones, peeled and split crosswise
- Kosher salt
- 2 garlic cloves, chopped
- 2 scallions, thinly sliced, white and green parts separated
- 1/4 cup mirin (Japanese rice wine)
- 2 tablespoons white or yellow miso paste
- 2 tablespoons unsalted butter, diced
- 2 tablespoons rice vinegar
Instructions
- In a large cast-iron or heavy-bottom skillet over medium-high heat, heat the oil. Working in two batches, add the carrots, season with salt, and cook, stirring occasionally, until golden brown and crisp-tender, 10 to 12 minutes. Transfer the carrots to a plate.
- Add the garlic and scallion whites to the skillet and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the mirin and 1/4 cup water and bring to a boil. Cook until thickened and reduced by half, 1 to 2 minutes. Reduce the heat to medium-low, and add the miso, whisking until smooth. Add the butter, a few pieces at a time, whisking to incorporate into a thick sauce, 2 to 3 minutes. Stir in the vinegar.
- Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Miso.
Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.
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