Miso-Glazed Peas & Carrots
From EatingWell: February/March 2006
This sweet, salty and tangy twist on the old standby vegetable combo is sure to please the whole family.
- 3 tablespoons miso, preferably white (see Ingredient note)
- 1 tablespoon mirin
- 2 tablespoons rice vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 2 cups thinly sliced carrots, fresh or frozen
- 1/4 cup water
- 2 cups frozen peas, (8 ounces)
- Combine miso, mirin, vinegar, ginger and oil in a small bowl. Place carrots and water in a large nonstick skillet over medium-high heat; cover and cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in the miso mixture and peas; cook, stirring occasionally, until the peas are heated through and the sauce is slightly thickened, about 3 minutes.
Tips & Notes
- Ingredient Note: Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes, such as soups, sauces and salad dressings. Miso is available in different colors; in general, the lighter the color, the more mild the flavor. Look for miso alongside the refrigerated tofu in the supermarket. It will keep, in the refrigerator, for more than a year.
Per serving: 120 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 4 g protein; 5 g fiber; 397 mg sodium; 281 mg potassium.
Nutrition Bonus: Vitamin A (180% daily value), Vitamin C (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- 15 minutes or less
- Type of Dish
- Side dish, vegetable
- February/March 2006