Roasted Root Vegetables With A Miso Glaze Food

MISO MAPLE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes.
• Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes.

ROASTED ROOT VEGETABLES WITH A MISO GLAZE

Steps:

• Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• Roast the veggies in the oven for 45 minutes, until crisp on the outside.
• In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
• Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!

UMAMI-ROASTED VEGETABLES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
• Toss the vegetables with the canola oil, 3/4 teaspoon of the salt and black pepper to taste in a large bowl, and turn out onto a rimmed sheet pan (save the bowl). Roast, stirring after 20 minutes, until the vegetables are browned and tender, 30 to 35 minutes total.
• Whisk together the miso, soy sauce, honey, sesame oil, and the 1/2 teaspoon black pepper in the reserved bowl.
• Remove the vegetables from the oven and toss in the bowl with the glaze. Sprinkle with the remaining 1/4 teaspoon of salt, then transfer to a platter and serve.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.