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.
Servings: 6
Calories: 208kcal
Ingredients
- 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
- 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.
- Roast the veggies in the oven for 45 minutes, until crisp on the outside.
- 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.
- Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!
Nutrition
Calories: 208kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 444mg | Potassium: 643mg | Fiber: 6g | Sugar: 15g | Vitamin A: 12860IU | Vitamin C: 11.9mg | Calcium: 57mg | Iron: 1.3mg