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Export 4 ingredients for grocery delivery
Step 1
Preheat the oven to 425°. In a large pot of salted boiling water, blanch the carrots until barely crisp-tender, about 2 minutes. Drain and pat dry.
Step 2
In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about 5 minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the scallions to form a paste. Add the miso butter to the carrots and toss until coated.
Step 3
Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining scallions. Transfer the carrots to a bowl and serve.
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