Description
A flavorful and hearty side dish featuring a medley of roasted root vegetables coated in a savory and slightly sweet miso glaze. Perfect for fall and winter meals, Thanksgiving, or holiday dinners, this recipe combines the natural sweetness of carrots and beets with a rich buttery miso sauce enhanced by garlic, mirin, and maple syrup.
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)
Seasoning and 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 and Prepare Vegetables: Preheat your oven to 425°F (220°C). Spread the carrots, beets, and red onion on a parchment-lined rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper to ensure the veggies roast with great flavor.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 45 minutes. They should become crisp on the outside and tender inside, perfect for soaking up the glaze.
- Make Miso Glaze: During the final 10 minutes of roasting, start making the glaze. Melt butter in a saucepan over medium heat. Add the sliced garlic and cook 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, stirring occasionally to combine all flavors.
- Combine and Serve: Once the vegetables are done roasting, pour the hot miso glaze over them. Toss well to coat every piece evenly, then arrange the glazed vegetables on a serving platter. Garnish with chopped scallions if desired, and serve warm for a deliciously savory and sweet side dish.
Notes
- The miso glaze adds a buttery, salty, and slightly sweet dimension that perfectly complements the earthiness of roasted root vegetables.
- This dish is ideal as a side for fall and winter meals, including Thanksgiving and other holiday feasts.
- For more depth, feel free to experiment with different root vegetables like parsnips or sweet potatoes.
- Adjust seasoning to taste before serving for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 208 kcal
- Sugar: 15 g
- Sodium: 444 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 15 mg
