This recipe was in the share newsletter a couple of weeks ago and since I'm swimming in beets at the moment I thought I'd give it a try. I did NOT regret it one bit.
Miso Roasted Root Vegetables
Mark Bittman's book, How to Cook Everything Vegetarian, has a lot of good information about miso, as well as suggested recipes. Although he extols the health benefits of uncooked miso, his book also includes a few recipes where the miso gets some heat. The recipe for the Miso glaze below is adapted from one of them. You can also use the glaze when grilling vegetables or tofu. The roasted vegetables would make a great side dish for the tofu recipe below. Leftovers can be brought to room temperature and tossed with mesclun and Asian dressing and garnished with chopped dulse for a light salad supper.
1/2 cup miso
1/4 cup honey
1 clove minced garlic
1 hot pepper minced, or 1/4 tsp cayenne pepper (optional)
2 TB sunflower oil
4 lbs mixed root vegetables, such as turnips, rutabagas and beets
salt to taste
Preheat oven to 375F. Whisk together glaze ingredients, miso through sunflower oil. Heat slightly if your honey has crystallized and the mixture is too thick. Peel, slice and chop vegetables into 1/2" pieces. Toss veggies with glaze on a cookie sheet. Sprinkle with salt. Roast in the oven for 45 to 60 minutes, tossing every 15 minutes, until vegetables are caramelized on the outside and soft on the inside. Serve hot or at room temperature.
I used a mix of beets, rutabagas, and parsnips and followed the recipe as written. I used a jalapeno pepper and it really didn't add any significant heat so feel free to add a couple of them.
Ben and I loved this recipe as did our neighbor who was here as I pulled it out of the oven. Sam? Not so much.