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Peel the carrots using a vegetable peeler. Roll them into medallions and secure with kitchen twine.
Heat the butter and olive oil in a pan over medium heat. Add the medallions and sear for about 3 minutes on each side until lightly golden. Add the water and cook for another 3–4 minutes.
In a small bowl, mix together the miso, maple syrup, apple cider vinegar, clementine juice and zest, smoked paprika, salt, and pink pepper/chili flakes.
Pour the glaze into the pan, letting the medallions absorb the flavors as the sauce reduces, about 2–3 minutes. Flip occasionally to coat evenly.
Serve over a base of Greek yogurt or labneh. Top with pistachios, carrot leaves or coriander, and green onions. Drizzle with the remaining glaze and a bit of olive oil.