Everything is better finished with honey butter. End. Of. Story.

I’ve always been an adventurous eater, but I wouldn’t ever say I LOVED vegetables. They have always seemed like an obligation - something that I needed to like because 1. They are good for you and B. Good cooks should be able to correctly prepare, enjoy and appreciate them. Thankfully, during my progression as a home cook, I have been able to come around to most veggies that I was indifferent towards or disliked when I was younger. 

Carrots were a turning point for me. Sure, I would dip them in some hummus if they were out at a party. Sure, I would take a small scoop out of pity when they were being served at a holiday gathering. But I can’t say I ever took a bite of a carrot and was like “OMG THIS IS AMAZING.”

That is, until the fateful day that I roasted them in the oven. What was once soft, flavorless orange mush was replaced with caramelized, sweet jewels of carrot goodness.

What makes these beautiful carrots even more delicious? Tossing in some Miso Honey Brown Butter during the last bit of cooking. Salty, sweet, nutty and buttery. Doesn’t get much better than that. This butter is also amazing on literally anything you can find to smear it on.

Miso is a fermented soybean paste commonly used in Asian cooking. It’s salty and funky and a little sweet. I buy white miso paste from the refrigerated section of my favorite Asian grocery store, but you might be able to find it at your high-end grocer. I toss a tablespoon in when I make stock, use it in marinades, and my new favorite, mix it with brown butter.  

I make these roasted carrots to snack on throughout the week, if they last that long. They are great in a salad, warmed up alongside scrambled eggs for breakfast, or as a side with basically any type of dinner.

Roasted Carrots with Miso Honey Brown Butter

Serves 4 as a side, or 2 Megans as a snack

• 1 stick of unsalted butter

• 1 tablespoon white miso paste

• 1 tablespoon honey

• 1 bunch of carrots - assorted colors look fancier, but plain 'ole orange ones will do just fine

• EVOO

• Assorted fresh herbs - basil, dill

• Crunchy salt such as Maldon

Melt the stick of butter over medium in a skillet. Swirl the pan around so the butter cooks evenly. Watch the pan and keep swirling until the butter starts to change colors to an amber brown, about 5-7 minutes. You will notice a pleasantly nutty aroma coming from the pan, then immediately take off the heat. Stir in the miso paste and honey, then whisk together until the miso and honey melt into the butter. Transfer to a heat proof storage dish. Separation will occur after storing in the fridge, so bring up to room temperature before using so you can stir everything together.

Wash and peel the carrots. Try to not take too much outer skin off the purples ones, as to keep as much as the pretty purple color as possible. Cut each carrot in half crosswise (or hamburger style, if that makes more sense to you) or thirds if the carrot is long. Then cut each piece in half lengthwise (hot dog-style) then again diagonally. I’m sure this type of cut has a fancy culinary name, but I don't know what it is. So here is a picture!

If this seems too complicated, slice on a bias so they are about ¼ inch thick.

Spread out into a single layer on a sheet pan, drizzle with EVOO, season with salt and pepper and roast at 450℉ for about 20 minutes, flipping the carrots over halfway through. After 20 minutes, scoop a tablespoon or two of the room temperature Miso Honey Brown Butter onto the sheet pan. Mix all together and put back in the oven for an additional 5 minutes.

Remove the carrots from the oven and toss in the chopped herbs. Transfer to your serving dish, top with crunchy salt and a few extra herbs.