Miso Roasted Root Vegetables

By lorik

A very basic, endlessly customizable miso sauce, tossed with root vegetables, roasted until golden. Use whatever root vegetables you have handy -- almost anything works. On the miso paste: yellow miso -- the medium of misos -- would be great here. But I've used darker -- red -- miso here and liked it. If you want a milder flavor, use white. (Taste the mixture before you dress the roots -- if you want more miso flavor, add another tablespoon.)

Ingredients

• 2 pounds root vegetables, cut in roughly 1/2-inch pieces
• 2 tablespoons miso paste
• 2 tablespoons maple syrup (or honey, if you prefer)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons canola or grapeseed oil

Preparation

Step 1

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Whisk together miso, maple syrup, vinegar, soy sauce and oil.

Toss with the root vegetables and place on prepared baking sheet. Bake 30 to 40 minutes, turning periodically until caramelized.