Miso Glazed Roasted Vegetables
A citrus-miso-ginger glaze brings an Asian umami vibe to these healthy roasted vegetables. Serve alongside your favorite Asian mains!
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Ingredients
Vegetables
- 1 bunch beets with greens - about 2 pounds*
- 1 to 2 pounds carrots - I love rainbow*
- 1 tablespoon olive oil
- 1 teaspoon coconut oil
- 1 teaspoon sesame oil
- sesame seeds to garnish
Glaze
- zest and juice of 1 small orange or tangerine*
- 1 tablespoon tamari*
- 2 tablespoons miso paste*
- 1 teaspoon garlic - minced
- 1 teaspoon fresh ginger - minced
- ¼ cup mirin
- * See Notes
Instructions
- Preheat oven to 400 degrees (375 convection).
- Toss the prepared root vegetables with a generous drizzle of olive oil, and a few grinds of sea salt and pepper. Arrange them in a single layer on a baking sheet.
- Roast the vegetables 30 minutes (24 minutes convection). While the vegetables roast, whisk together all of the ingredients for the glaze.
- After 30 minutes (24 minutes convection), give them a stir, then brush generously with the glaze. Return the pan to the oven for an additional 10 minutes (8 minutes convection). Repeat the previous step until the vegetables are tender.
- While the vegetables roast, prepare the greens. Clip away any bad spots and the stems. Swish them around in a large bowl of water. Drain them, then coarsely chop them.
- When the vegetables are nearly cooked, stir-fry the greens in the coconut and sesame oils until wilted.
- Toss the wilted greens with the roasted vegetables, pour remaining glaze over top, then toss well to combine. Garnish with sesame seeds if desired. Serve hot or at room temperature.
- Enjoy!
Notes
You will want a combined total of about 3 to 4 pounds of root vegetables. Leftovers are good!
If using red beets, you may wish to toss them with olive oil separately to avoid their "bleeding" all over the lighter colored vegetables. As I mention in the post, a variety of color is so appealing! Choose whatever looks fresh and delicious.
Be creative with you citrus choice as well. Most will work well with the miso.
Tamari is similar to soy sauce, but is typically no wheat. If following a gluten-free diet, be sure to check the label. It is a byproduct of miso paste and has a more complex flavor. Feel free to substitute soy sauce.
I prefer shiro miso (lighter and mellower flavor) to darker misos. Yellow miso will work as well. The darker misos are pretty strong, and the darker color may affect the look of the dish.
Mirin is sweet rice wine. You can substitute a teaspoon of honey and a 1/4 cup of rice or white wine.
The Asian/Japanese flavor profile of this dish pairs well with similarly flavored grilled fish, meats, tempeh, etc. Try doubling the glaze recipe and using half of it as a marinade. Of course, you'll want to get the marinade started sooner rather than later.
Nutrition
Calories: 114kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com