Miso-Glaserade Morötter Med Scallion Gremolata

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1. 1
   Mix 1 bunch scallions, finely chopped, 2 garlic cloves, finely chopped, zest of 1 lemon, 1 Tbsp. toasted sesame seeds, 1 tsp. unseasoned rice vinegar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl; season with more salt if needed. Set scallion gremolata aside.
2. 2
   Bring 1 cup pure maple syrup, ¾ cup (1½ sticks) unsalted butter, ½ cup white miso, ¼ cup low-sodium soy sauce, remaining ⅓ cup unseasoned rice vinegar, and 2 cups water to a boil in a medium Dutch oven or other heavy pot over medium-high heat, whisking occasionally. Add 3 lb. small carrots, peeled, halved lengthwise, cut into 3"-long pieces on a deep diagonal, halved on a deep diagonal if particularly short, and reduce heat to medium. Cover and cook 12 minutes (set a timer to be exact; carrots should be about halfway cooked at this point.)
3. 3
   Uncover pot, increase heat to high, and cook, stirring often, until carrots are fork-tender and glaze is thick and glossy (like the consistency of a warm gravy), 13–16 minutes. Remove pot from heat and stir in lemon juice.
4. 4
   Using a slotted spoon, transfer carrots to a platter. Pour any glaze left in pot into a small bowl. Top carrots with reserved scallion gremolata and serve with glaze. Do Ahead: Carrots can be cooked 1 day ahead. Transfer to an airtight container and chill. When ready to reheat, just add a splash of water to the glaze to thin it out slightly.