Brussels sprouts, carrots, parsnips, and beets are tossed with a salty sweet glaze and roasted in the oven until caramelized. A delicious side dish to be paired with fish, beef, or chicken.
Course
Side Dish, Vegetables
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
AuthorJessica Levinson
Ingredients
1poundmixed halved Brussels sproutscubed carrots, beets, and parsnips
1 1/2tablespoonsolive oil
2 1/2tablespoonswhiteshiro miso paste
1tablespoonmaple syrup
1tablespooncider vinegar
1teaspoonlow-sodium soy sauceor tamari
1/2teaspoonSriracha or other hot sauceoptional
Instructions
Preheat oven to 400 degrees F.
Mix the oil, miso paste, maple syrup, vinegar, soy sauce, and Sriracha together in a large bowl. Remove about 1 tablespoon of the sauce and save it to toss with the vegetables later. Add the vegetables to the bowl and toss to coat them with the sauce. Transfer the vegetables to a baking sheet sprayed with olive oil cooking spray and spread them out in a single layer.
Roast vegetables in the oven until caramelized and tender, 20-25 minutes. Stir them once or twice during cooking. Remove the tray from the oven and drizzle the reserved sauce on top. Toss to combine. Serve warm.