Recipe courtesy of Shota Nakajima
Gochujang Miso Glazed Carrots with Yogurt Sauce
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 671
- Total Fat
- 39 g
- Saturated Fat
- 12 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 8 g
- Sugar
- 39 g
- Protein
- 24 g
- Cholesterol
- 55 mg
- Sodium
- 3330 mg
One of my favorite combinations is savory miso paired with a refreshing yogurt sauce. I matched these flavors with carrots, one of my favorite vegetables.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 671
- Total Fat
- 39 g
- Saturated Fat
- 12 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 8 g
- Sugar
- 39 g
- Protein
- 24 g
- Cholesterol
- 55 mg
- Sodium
- 3330 mg
Ingredients
Yogurt Sauce:
Gochujang Miso Sauce:
Directions
- Preheat a wood fire pizza oven or regular oven to 450 degrees F.
- Peel the carrots with the back of a knife. This will remove some of the skin, but leave the flavor the skin has behind.
- Chop the bacon to medium dice and render in a large saute pan over medium-low heat until golden brown but still somewhat soft and not overly crispy, about 10 minutes. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan. Add the carrots to the pan. Place in the oven to roast until just tender, 10 to 12 minutes.
- Meanwhile, make the two sauces.
- For the yogurt sauce: Combine the yogurt, yuzu juice, miso, honey, garlic and ginger and whisk until all are incorporated. Fold in the cilantro and green onion and season with the pepper and salt. Set aside.
- For the gochujang miso sauce: Combine the miso, gochujang, honey and yuzu juice and whisk until incorporated. Set aside.
- Remove the carrots from the oven and immediately add the gochujang miso sauce and bacon. Mix to combine and marry the flavors.
- To plate, spoon the yogurt sauce onto a serving platter, then top with the carrots and garnish with the pistachios, lemon zest, cilantro and Thai basil.
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