Miso Glazed Carrots

• 1 tablespoon cold-pressed sesame oil
• 1/2 cup finely chopped onion
• 3 cups carrots, in 1/2-inch slices
• 1 tablespoon red miso
• 3/4 cup vegetable broth or water
• 2 teaspoons grated orange zest
• 1 teaspoon grated ginger root
• 1/4 teaspoon roasted sesame oil
• Salt and ground pepper to taste

1. In medium, heavy skillet, heat sesame oil over medium-high heat.
2. Add onion and carrots.
3. Cook, stirring occasionally, about 6 minutes, until soft on edges but not brown.
4. In small bowl, cream miso with 1/4 cup broth.
5. Stir this mixture, remaining broth, orange zest and ginger into carrots and onions.
6. Reduce heat, and simmer for 12 to 15 minutes, until liquid is reduced to a glaze and carrots are crisp-tender.
7. Stir in roasted sesame oil.
8. Season to taste with salt and pepper.

coldpressed sesame oil, onion, carrots, red miso, vegetable broth, orange zest, ginger root, sesame oil, salt

Taken from cooking.nytimes.com/recipes/9425 (may not work)