Ingredients
2 pounds carrots, peeled and halved lengthwise
4 strips Meyer lemon peel, plus 1/4 cup fresh Meyer lemon juice (from 1 to 2 lemons)
2 tablespoons white or yellow miso
2 tablespoons unsalted butter
1 tablespoon honey
Kosher salt
Preparation
Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.
