Easy tender Roasted Root Vegetables with Miso Glaze are a healthy way to enjoy your veggies with a pop of asian flavor!
Our farmers markets are dwindling down for the season.
In just a few more weeks, the white pop-up tents I lovingly look forward to on the weekends will disappear for the cool months. Although the “winter market” is still open in city buildings here in Asheville, it’s just not the same.
However, in these last weekends of the farmers market, I find the most vibrant root vegetables imaginable.
Saturday morning I got up early, threw on a sweatshirt and flip flops, and headed out the door to the farmers market… The flip flops weren’t the best idea I’ve ever had.
It was a crisp autumn morning, but the sun was shining and the tent tops were glistening like white beacons of hope.
As I perused table after table of fresh produce, I noticed something. All the root vegetables were really small but bold in color. To me, that is a telltale sign of deep saturated flavor.
I bought baby carrots, radishes, and small chioggia beets (striped beets). The root vegetables were so young and tender, I decided to leave the root-ends intact to keep their fresh gnarly appeal.
I cut the largest beets in half, then roasted the veggies until soft on the inside, yet crisp on the outside.
While the roasted root vegetables were sizzling in the oven, I made a quick miso glaze to drizzle over the veggies.
The salty-sweetness and punch of garlic in the miso glaze is the perfect complement to the earthy root vegetables. It helps bring the sweet carrots and beets together with the sharp spicy bite of roasted radishes.
We make a wide variety of roasted root vegetables each fall, but Roasted Root Vegetables with Miso Glaze is our new family favorite.
If your farmers markets are already closed for the season, or you want to make Roasted Root Vegetables with Miso Glaze all winter, look for small carrots, radishes, and beets in your local grocery store.
Sometimes you can find fun varieties of root vegetables to make your Roasted Root Vegetables with Miso Glaze extra visually appealing!
Roasted Root Vegetables with Miso Glaze
Prep Time:10 minutes
Cook Time:30 minutes
- 1 pound baby carrots
- 1 pound small radishes
- 1 pound small beets
- 1-2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon white miso paste
- 1/4 cup mirin
- 1/4 cup water
- Salt and pepper
- 1/2 cup chopped green onions for garnish
- Preheat the oven to 450 degrees F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, liberally. Shake the pan to coat.
- Roast the veggies in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.
- Meanwhile, place the butter in a small skillet and place the skillet over medium heat. Once the butter melts, add the garlic and saute for 1-2 minutes. Then pour in the mirin and water, and whisk in the miso paste. Bring to a boil, and simmer for 1-2 minutes. Then turn off the heat.
- When ready to serve, place the hot crispy vegetables on a platter and drizzle the miso glaze over the top. Then sprinkle with green onions.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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