I have wanted to learn how to make this miso carrots after we had it at Myers + Chang for the first time. I have lost count of my attempts of making it. Just when I almost give up, I saw this red miso carrots recipe Joanne Change shared on Food and Wine 2011 cookbook! Nav and I were so thrilled when we saw this recipe. We tried and made some modifications. Here’s the version we like:

Miso Carrots

1 pound carrots, thickly sliced (about 1/3 inch thick)

1/4 cup red miso paste

3 tablespoons butter, room temperature

2 tablespoon olive oil

1/2 tablespoon brown sugar

3 spring onions, thinly sliced

Method:

1. Cook the carrots in a large pot of boiling water for two minutes. Drain and set aside.

2. Heat the oil in a saute pan. Add the carrots and cook over high heat for about 5 minutes.

3. Mix miso paste with butter, brown sugar and spring onions.

4. Add the miso butter to the carrots and toss until evenly coated.

5. Put the carrot in an oven-proof pan and roast in 425F oven for 20 minutes.

6. Transfer to a nice plate and serve. Enjoy!

So I did something stupid yesterday. I accidentally deleted my blog database. I didn’t realize how much this blog means to me until I nearly lose it.

This green bean dish is very addictive. Ever since I had it at thanksgiving last year, I can’t get this green bean out of my mind. What makes this green bean so great, you asked? Butter. Lots of it. Don’t roll your eye just yet. Give it a try. Butter is not bad for you. What kills you is the portion size. I am not a big fan of green beans, but I love this dish. Can’t tell you how great it is. You have to try it yourself.