9 Ingredients
  • 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
  • ¼ cup mirin (Japanese rice wine)
  • 2 tablespoons white or yellow miso paste
  • 2 tablespoons unsalted butter, diced
  • 2 tablespoons rice vinegar
Nutrition
122
6% daily value
8 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

10% 7

Saturated

12% 2

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

4% 13

Carbs (net)

- 9

Fiber

14% 4

Sugars

- 6

Sugars, added

- 0

Protein

3% 2

Cholesterol

3% 8

Sodium

10% 238

Calcium

5% 45

Magnesium

4% 17

Potassium

8% 388

Iron

3% 1

Zinc

4% 0

Phosphorus

7% 50

Vitamin A

108% 973

Vitamin C

8% 8

Thiamin (B1)

7% 0

Riboflavin (B2)

6% 0

Niacin (B3)

7% 1

Vitamin B6

14% 0

Folate equivalent (total)

6% 25

Folate (food)

- 25

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

14% 2

Vitamin E

9% 1

Vitamin K

22% 26

Sugar alcohols

- 0

Water

- 116
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