Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Miso-and-Honey-Glazed Carrots Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aya Brackett Prep Time: 20 mins Total Time: 35 mins Servings: 8 With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe. Ingredients 2 pounds carrots, peeled and halved lengthwise 4 strips Meyer lemon peel, plus ¼ 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 Directions 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. Rate it Print