Roasted Root Vegetables with a Miso Glaze
This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet––it's the perfect side dish for any fall/winter meal, Thanksgiving side or any holiday side dish.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound carrots ((450g, scrubbed and cut into large chunks))
- 8 medium beets ((peeled cut into thin wedges))
- 1 large red onion ((peeled and cut into wedges))
- Olive Oil
- Salt and pepper
- 3 tablespoons butter
- 2 cloves garlic ((sliced))
- 2 tablespoons miso paste
- 2 tablespoons mirin
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- 1 scallion ((chopped, optional))
Instructions
- 1
Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- 2
Roast the veggies in the oven for 45 minutes, until crisp on the outside.
- 3
In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
- 4
Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!