Spring Carrots with Miso and Sesame

Salt and pepper

2 pounds medium carrots, preferably bunched

4 tablespoons unsalted butter, softened

ΒΌ cup yellow or white miso

2 teaspoons toasted sesame oil

1 small lemon, zested and juiced

Pinch of red pepper flakes

2 tablespoons toasted sesame seeds, white or black or a mix

Scallions, thinly sliced, for garnish

Heat oven to 400 degrees.

Bring a pot of well-salted water to a boil over high heat. Trim carrots ends. Halve carrots lengthwise, if on the larger side, and cut into 4-inch lengths. Simmer over medium heat until tender, 8 to 10 minutes. Drain.

In a large bowl, combine butter, miso, sesame oil, lemon zest and juice, and stir well to make a soft paste; toss with carrots to coat. Add black pepper and red pepper to taste. Transfer to a 9-by-13-inch baking dish in an even layer.

Sprinkle with sesame seeds and bake until the carrots are golden brown and sizzling, about 20 minutes. Sprinkle with scallions, and serve warm or at room temperature.

Yield: 4 servings