Author Notes
I bought parsnips one day at the grocery. I'd never had parsnips before. They languished in my fridge for a while until one Sunday I was making Chinese Roast Pork, and I decided I'd roast a mix of root vegetables to go with it. I had had success glazing summer veggies (squash, eggplant) with a honey-miso based glaze and roasting them, and it seemed to me the same treatment would work well for root vegetables; I veered toward the sesame side because I thought the heartier vegetables need the added umami of sesame oil. And the sesame seeds added a nice crunch and taste. Leftover roasted veggies play very nicely in a room-temp salad with wheatberries. —Kayb
Ingredients
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6 cups
assorted diced root vegetables (I used carrots, parsnips, sweet potatos, Yukon Gold potatos, and turnips)
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1/3 cup
white miso
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1/3 cup
mirin
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1/4 cup
honey
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2 tablespoons
grated ginger
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1 tablespoon
rice vinegar
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2 teaspoons
sesame oil
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1 tablespoon
light soy sauce
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Pinch
white pepper, to taste
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1/2 cup
sesame seeds
Directions
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Dice all veggies in about 1-inch pieces. Leave the sweet potato larger, as it cooks up softer than the others.
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Whisk together remaining ingredients, except for sesame seeds.
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Line a baking sheet with foil, and spray with cooking spray. Pour veggies onto sheet in a single layer, sprinkle with sesame seeds, and roast at 350 for about 20-25 minutes, until they test tender with a toothpick.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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