Miso Glazed Root Vegetables

Roasted root vegetables are the perfect snack, side dish, and friend during cold winter nights (especially during COVID). With indoor dining at a halt, and a lot of time and angst in our humble abodes, roasting veegtables is one way to keep busy and comfort our lonesome selves. Food is the gateway to happiness and conenction, afterall!

This recipe calls for a rich and flavorful marinade (that doubles as a glaze) full of umami, sweetness, and tang. The heating process of roasting these rooty vegetables (like turnips, sweet potatoes, red onions, and carrots) helps awake the natural earthy and sweet flavors that are often begging to be brought out.

All you need is some sesame seeds, fresh herbs, and a little bit of patience to turn your stock of root veggies into a plate of glistening nuggets you’ll grab by the handful (sans utensils).

Crispy and Seasoned Potato Wedges

Yields: 2-4 servings

Time: 40-50 minutes

INGREDIENTS

Roasted Veggies + Miso Marinade (see notes below for Miso-Maple Glaze)

• 2-3 sweet potatoes, rinsed and scrubbed, cut into even piece

• 4 cups turnip, cut into even pieces

• 3-4 carrots, cut into even pieces

• 1 red onion, cut into even pieces

• 1/4 cup neutral oil (such as avocado or grapeseed oil)

• 2 tablespoons miso paste (red preferably)

• 2 tablespoons rice vinegar

• 2 tablespoons maple syrup

• 1 tablespoon soy sauce

• 1/2 tablespoon allspice

• 1/2 tablespoon ground coriander

• salt and fresh cracked pepper, to taste

Garnish (Optional)

• chopped cilantro

• sesame seeds

DIRECTIONS

To prepare the veggies:

1. Preheat your oven to 425 degrees Fahrenheit

2. Rinse your potatoes, turnips, and carrots- scrub them very well until the water runs clear. Slice into even pieces (we want the veggies to roast evenly). DO NOT peel the veggies as the skin holds a lot of nutrients we can benefit from.

3. To a large bowl, add the vegetables. Toss with the neutral oil of choice; set aside

4. In a medium bowl, whisk together the miso, rice vinegar, maple syrup, soy sauce, allspice, ground coriander, and salt/pepper. Add more seasoning per your taste.

5. Toss the vegetables with the miso marinade until evenly coated. Once the oven is preheated, pull the vegetables onto two separate baking trays lined with parchment paper. Do NOT overcrowd the pan… overcrowded pan = soggy vegetables :(

6. Roast for 30-40 minutes, tossing the vegetables and rotating the pan halfway through roasting time.

7. While vegetable roast, make the glaze. In a bowl, whisk together the miso, maple syrup, rice vinegar, sesame oil until combined. Add salt and pepper to taste. If too thick, add water (1 tablespoon at a time) to thin.

8. In a bowl, add the roasted veggies and glaze (reserve 1 tablespoons to garnish). Toss to coat.

9. Arrange on serving platter. Top with reserved glaze, sesame seeds, and chopped cilantro.

10. Dive in!

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NOTES

Miso- Maple Glaze

Ingredients

• 2 tablespoon miso paste

  2 tablespoon maple syrup (or honey/agave)

• 1 tablespoon rice vinegar

• 1/4-1/2 teaspoon sesame oil (depending on how much you like the sesame flavor)

• salt and pepper, to taste

• 1-2 tablespoons water, to thin

Directions

1. Mix all ingredients together in a bowl until well combined

2. Adjust consistency by adding more water. If adding more water, you may need to add more salt and other seasonings.