Sesame Roasted Root Vegetables

By Kayb
September 25, 2011
10 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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
  1. Dice all veggies in about 1-inch pieces. Leave the sweet potato larger, as it cooks up softer than the others.
  2. Whisk together remaining ingredients, except for sesame seeds.
  3. 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.

More Great Recipes: