Miso-Glazed Carrots With Scallion Gremolata

So often Thanksgiving side dishes get overlooked, pushed to the side and forgotten about until the very last minute. While I won’t scold you for cooking them à la minute, I will declare that sides deserve just as much flavor and pizzazz as their flashier project-based counterparts. Enter these bold and flavorful carrots that come together in under an hour. Adding white miso to glazed carrots gives them a salty-sweet edge that takes them from good to fantastic, lending them an unparalleled savoriness. A sprightly scallion gremolata completes the transformation of this familiar side dish into a fresh and modern take.

Cook’s Note: Multicolored carrots might be beautiful, but the dark purple ones tend to bleed into the glaze, muddying it up; best to stick with orange ones for this recipe.