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.
- This recipe was entered in the contest for Your Best Root Vegetable Side