Miso-Honey Roasted Root Vegetable Medley
Miso is a traditional Japanese ingredient made from fermented soybeans. It adds a rich, savory flavor that balances the honey and naturally sweet vegetables in this recipe. Find it in the refrigerated section of your grocery store's produce department.
ACTIVE 35 MIN. - TOTAL 1 HOUR, 15 MIN.
SERVES 8
1 lb. small or medium-size red beets, peeled and cut into 1/2-inch wedges (2 1/2 cups)
9 oz. medium parsnips, peeled (1 cup)
9 oz. medium carrots, peeled and cut diagonally into 1/2-inch slices (1 cup)
1 lb. sweet potatoes, unpeeled and cut into 1-inch pieces (3 cups)
12 oz. small or medium turnips, peeled and cut into 1/2-inch wedges (1 1/2 cups)
1 medium-size red onion, cut into 1/2-inch wedges (2 cups)
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
3 Tbsp. white miso
3 Tbsp. unsalted butter
2 Tbsp. honey
1 Tbsp. apple cider vinegar
Flaky sea salt, for sprinkling
1. Preheat oven to 425°F with racks in top third and bottom third of oven. Line 2 baking sheets with parchment paper.
2. Place beets in bottom of a large microwavable bowl. Cut parsnips crosswise into 2- to 3-inch-long pieces; cut each piece lengthwise into ¼-inch-thick planks. Place a piece of parchment paper, as large as the bowl, over beets; arrange parsnips and carrots on parchment. Cover bowl tightly with plastic wrap; pierce once with a knife to vent. Microwave on HIGH for 3 minutes. Carefully uncover bowl, and lift out parsnips and carrots using parchment paper.
This story is from the October 2024 edition of Southern Living.
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This story is from the October 2024 edition of Southern Living.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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Oktober Feast!
While I respect your right to serve spooky food in October, you won't find any gory grub at my house this month. Instead, I'm hosting a gathering that's inspired by biergartens across the pond. The focus of the menu is a fondue made with Gruyère cheese and crisp Riesling-like beer-cheese dip but more elevated. It's served with a smorgasbord of dippers such as smoked sausage, grapes, apples, and a few amped-up store-bought snacks, like Mustard-Glazed Pretzel Bites and Smoked Paprika Potato Chips. (Just one taste, and you'll want to add this spice to every bag you open.) Pour yourself a Cider Shandy, and get ready for a good time. Prost, y'all!
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