Sesame Roasted Root Vegetables

By Kayb • September 25, 2011 • 1 Comments

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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

Serves a bunch

6 cups assorted diced root vegetables (I used carrots, parsnips, sweet potatos, Yukon Gold potatos, and turnips)
1/3 cup white miso
1/3 cup mirin
1/4 cup honey
2 tablespoons grated ginger
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 tablespoon light soy sauce
pinches white pepper, to taste
1/2 cup sesame seeds

Dice all veggies in about 1-inch pieces. Leave the sweet potato larger, as it cooks up softer than the others.
Whisk together remaining ingredients, except for sesame seeds.
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.