Miso-Dijon Roasted Root Vegetables
This dish is a vibrant medley of earthy root vegetables, elevated by a savory miso-dijon glaze. Sweet, savory, and slightly tangy, it's the perfect side dish for any meal.
Recipe - Downers Grove, IL
Miso-Dijon Roasted Root Vegetables
0
Servings6
0Calories151
Ingredients
1 tsp. plus 1 Tbsp. Fresh Thyme extra-virgin olive oil, divided
14 oz. red and/or golden beets
2 medium sweet potatoes, peeled
1 small turnip, peeled
¼ cup water
2 Tbsp. light miso paste
1 Tbsp. Fresh Thyme organic Dijon mustard
2 tsp. agave nectar
2 cloves garlic, minced
½ cup grated Parmesan cheese
1 tsp. chopped fresh thyme
Directions
- Preheat oven to 400°F. Grease a 1½-qt. baking dish with 1 tsp. olive oil.
- Use a mandoline or sharp knife to cut beets, sweet potatoes, and turnip into â…›-inch-thick slices. Arrange slices in an overlapping spiral fashion in the prepared dish; set aside.
- In a small bowl, combine remaining 1 Tbsp. olive oil, water, miso paste, mustard, agave nectar, and garlic. Drizzle miso mixture evenly over vegetables; sprinkle with cheese. Cover tightly with foil.
- Bake for 45 minutes. Remove foil; sprinkle with thyme. Bake, uncovered, 15 minutes more or until vegetables are tender and edges are crisp. Let stand for 15 minutes before serving.
Nutritional Information
Each serving contains: 151 calories, 5 g fat, 1 g saturated fat, 0 g trans fat, 6 mg cholesterol, 518 mg sodium, 22 g carbohydrates, 4 g fiber, 10 g sugar, 5 g protein. Daily values: 123% vitamin A, 12% vitamin C, 7% calcium, 6% iron.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
151
Calories
Directions
- Preheat oven to 400°F. Grease a 1½-qt. baking dish with 1 tsp. olive oil.
- Use a mandoline or sharp knife to cut beets, sweet potatoes, and turnip into â…›-inch-thick slices. Arrange slices in an overlapping spiral fashion in the prepared dish; set aside.
- In a small bowl, combine remaining 1 Tbsp. olive oil, water, miso paste, mustard, agave nectar, and garlic. Drizzle miso mixture evenly over vegetables; sprinkle with cheese. Cover tightly with foil.
- Bake for 45 minutes. Remove foil; sprinkle with thyme. Bake, uncovered, 15 minutes more or until vegetables are tender and edges are crisp. Let stand for 15 minutes before serving.
