Description
A delicious and hearty side dish featuring a medley of roasted root vegetables glazed with a rich, savory-sweet miso glaze. This recipe combines the natural sweetness of carrots and beets with the umami depth of miso, enhanced by butter and aromatic spices, making it perfect for cozy fall and winter meals or festive holiday gatherings.
Ingredients
Scale
Vegetables
- 1 pound carrots (450g, scrubbed and cut into large chunks)
- 8 medium beets (peeled and cut into thin wedges)
- 1 large red onion (peeled and cut into wedges)
Seasonings & Glaze
- Olive oil (for drizzling)
- Salt and pepper (to taste)
- 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 for garnish)
Instructions
- Preheat oven and prepare vegetables: Preheat your oven to 425°F (220°C). Spread the carrots, beets, and red onion evenly on a parchment-lined rimmed baking sheet. Drizzle the vegetables with olive oil, and season generously with salt and pepper to enhance their natural flavors.
- Roast the vegetables: Place the baking sheet in the oven and roast the vegetables for 45 minutes, stirring or tossing halfway through if desired, until they are crisp on the outside and tender inside.
- Prepare the miso glaze: During the last 10 minutes of roasting, melt the butter in a saucepan over medium heat. Add the sliced garlic and cook gently for about 3 minutes until fragrant but not browned. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring the mixture to a simmer and let it bubble gently for 2 minutes to meld the flavors.
- Glaze and serve: Once the vegetables are done roasting, pour the warm miso glaze over them. Toss well to coat all pieces evenly with the flavorful glaze. Arrange the glazed vegetables on a serving platter, garnish with chopped scallions if desired, and serve warm as a delicious side dish.
Notes
- This miso-glazed roasted root vegetables recipe is buttery, salty, and a little bit sweet, making it a perfect side dish for any fall or winter meal.
- It pairs wonderfully with Thanksgiving dinners or any holiday feasts, adding both color and flavor to your plate.
- For a vegan version, substitute butter with a plant-based alternative and ensure the miso paste and mirin are vegan-friendly.
- You can vary the vegetables by adding parsnips or sweet potatoes for extra depth and sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 208 kcal
- Sugar: 15 g
- Sodium: 444 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 15 mg
