Even though these carrots are only a side dish, they could very well be the star of your next meal. The recipe, from Myers+Chang at Home ($32) by Joanne Chang, features red miso paste, which you can find at your local Asian market. It adds unctuous umami flavor to the sweet charred carrots, making this easy weeknight side a must try.
Bring a large pot of water to a boil and blanch the carrots until they are no longer raw but still a bit crisp, 2 to 3 minutes. Drain the carrots and set aside.
In a medium bowl, combine the butter, miso paste, brown sugar, and lemon juice and beat vigorously with a wooden spoon until it is fluffy like cake frosting.
In a wok or a large, heavy, flat-bottomed skillet, heat the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the carrots to the wok and shake to even them out. Let them char a bit without moving them for 2 to 3 minutes. Shake the pan and add the miso butter and about two-thirds of the scallions. Toss the carrots in the butter until the butter has melted and starts to brown and the carrots are cooked through, 3 to 4 minutes. Remove from the heat, place on a large serving plate, and garnish with remaining scallions.