Roasted Miso Glazed Winter Veg
These Miso Glazed Roasted Winter Vegetables are the perfect accompaniment to any meal or side dish. Using an easy roasting method and finishing the dish with a miso glaze is low effort with a high pay off. This slightly sweet and umami rich glaze is a delicious healthy side dish that will surely be a winner! Serve with just about any roast meat you like.
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 40 mins
Gluten free
Ingredients
4 small potato
2 medium sweet potato,
2 large carrots
1 large leek
2 large beetroot
1 tbsp chilli miso soup base
2 tbsp butter, melted
2 tbsp rice wine vinegar
1 tbsp maple syrup or honey
1/4 tsp cinnamon
Sesame seeds - to serve
Spring onion - to serve
Instructions
Rinse and peel the skin off the vegetables. Cut them into chunks that are roughly the same size (around 1-1.5 inches).
Pre-heat oven to 200c/ 180c fan. Place the vegetables onto a parchment lined baking tray. Sprinkle on salt and pepper, drizzle with olive oil and toss.
Bake in the oven for 30-35 minutes, or until vegetables are golden brown.
In the meantime, whisk together the chilli miso soup base, rice vinegar, butter, maple syrup and cinnamon. Taste and add more rice vinegar and/or butter as needed. It shouldn't be too thick - slightly runny to make pouring easier.
Once the vegetables are out of the oven, pour the miso glaze on top and toss to coat. Place back in the oven for 5 minutes for the glaze to caramelise. Top with chopped spring onion and sesame seeds. Serve and enjoy!
Hints & tips
Easy swaps - Feel free to swap out any veggies you like. Pumpkin, parnips, onion, zucchini and even cauliflower are all great alternatives
Tips - To get your vegies nice and golden make sure not to over crowd your tray. This will result in steaming the veg more than roasting. Spread over two pans if needed.
Serving suggestion - Delicious served with whole roast chicken, roast chicken drumsticks, lamb or just about any protein you like.
Leftovers make a really yummy budda bowl.
Portion size - Serves 4 or 2 with leftovers. Can easily be doubled.
Storage - Storge in the fridge for 4 days. Suitable for freezing.
