These sweet-meets-salty carrots come together quickly thanks to the ultimate time-saver: Pacific Foods® Organic Unsalted Chicken Bone Broth. It adds savoriness and depth, and acts as the perfect base for the miso, maple and black pepper that make up this umami-packed side dish’s delicious glaze.
Ingredients
- 2 pounds rainbow carrot, peeled and cut diagonally into 1-inch pieces (about 6 cups)
- 1 cup Pacific Foods® Organic Unsalted Chicken Bone Broth
- 2 tablespoons salted butter
- 2 tablespoons pure maple syrup
- 1 tablespoon white miso paste
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon black pepper
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Instructions
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Step 1
Preheat oven to 450°F. Heat a large ovenproof skillet over medium-high. Add carrots, bone broth, and butter; cook, stirring occasionally, until carrots turn brightly colored, about 5 minutes; set aside.
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Step 2
Whisk together maple syrup, miso, Dijon, and pepper in a small bowl. Season with fine sea salt. Drizzle mixture over carrots; stir until carrots are coated.
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Step 3
Bake in preheated oven, stirring occasionally, until carrots are tender and glaze is thickened, about 25 minutes. Garnish with sesame seeds and scallions.
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Tips
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White miso is either found in the refrigerated section or near the international aisle.
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