Pan-Roasted Carrots With Miso-Butter

• 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

1. 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.
2. 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.
3. Return the carrots to the skillet and toss to coat with the glaze. Taste and adjust seasoning. Sprinkle with remaining scallion greens and serve.

extravirgin olive oil, carrots, kosher salt, garlic, scallions, ubc, white, unsalted butter, rice vinegar

Taken from www.epicurious.com/recipes/food/views/pan-roasted-carrots-with-miso-butter-51252750 (may not work)