Miso Roasted Root Vegetables
 
 
Ingredients
  • 3 pounds root vegetables (I used a mix of carrots, parsnips, and beets), peeled
  • ¼ cup olive oil, divided
  • Salt and pepper
  • ¼ cup white miso paste
  • 1 tablespoon dark brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons rice vinegar
  • 2 tablespoons thinly sliced scallions
Instructions
  1. Preheat the oven to 450 degrees F. Peel your root vegetables and cut in half lengthwise (for larger veggies, cut into quarters lengthwise).
  2. On a baking sheet lined with foil or parchment paper, toss the root vegetables with 2 tablespoons olive oil. Season generously with salt and pepper. Roast the vegetables for 20 minutes.
  3. Meanwhile, in a small bowl, mix the miso, brown sugar, garlic, rice vinegar and remaining olive oil. Remove the baking sheet and toss vegetables with miso-oil mixture.
  4. Reduce the temperature to 350 degrees and return the vegetables to the oven. Roast for about 10 to 15 minutes, until the vegetables are glazed and golden brown.Transfer the veggies to a serving dish and garnish with scallions.
Recipe by Allons-Eat! at https://www.allonseat.com/miso-roasted-root-vegetables/