Miso roasted carrots and parsnips – a simple and flavourful side dish! Carrots and parsnips are tossed in a Japanese style glaze made with miso, soy sauce, mirin and olive oil. It’s super simple to make and is tasty enough that you might just want to serve it with a side steamed rice and call it a meal for two.
How to adapt this recipe for miso-glazed root vegetables
Adapt the miso-glaze
I like to use a light miso (shiro). It’s mild in flavor which makes it great for dressing, but it’s also my favourite for or oven roasted root vegetables like these. However, you could also use a dark miso (the kind used for soups) if preferred. A lot of miso glazes are made with honey or maple syrup, which gives the glaze a very sweet flavor. Since I find carrots and parsnips sweet enough, I prefer to make a glaze using mirin rice wine (which is also relatively sweet). However, if you don’t have it on hand, or want to omit cooking with alcohol, then replace it with 1 tablespoon of maple syrup (or honey).
Adapt the vegetables
As for the vegetables, you could also make this recipe using only carrots or only parsnips, if you prefer one over the other. Or try using a mix of vegetables, such as sweet potato, carrot, parsnip and red onion. Or skip the root veg and use eggplant instead. Simply slice them lengthwise in half, crosshatch the flesh and brush generously with the glaze before roasting. Check out how I do this in my recipe for miso eggplant.
How to serve miso roasted carrots and parsnips
This recipe for miso roasted vegetables is the perfect this to pair with steamed rice, and some other sides to built it into a complete meal. Try pairing it with grilled salmon or Yakitori chicken. Or for a vegetarian option, this recipe also pairs well with dishes like a mushroom Donburi rice bowl or even a vegetarian or mushroom stir-fry. Another simple favourite are stir-fried greens (such as my Asian-style beets greens recipe).
Looking for other ways to use miso paste?
Then try one of these delicious recipes:
- Green Spelt Salad with Mushrooms & Miso Dressing
- Miso Glazed Eggplant (Nasu Dengaku)
- Roasted Butternut Squash with Ginger, Miso & Tofu
- Asian-Style Broccoli Salad
Miso Roasted Carrots and Parsnips
- 3 tablespoons white miso (shiro)
- 1 ½ tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons olive oil
- 3 medium parsnips, halved lengthways and then again (250 g)
- 4 medium carrots, halved lengthwise and then again (250 g)
- 1 teaspoon toasted sesame seeds
Preheat the oven to 400°F / 200°C (180°C fan-assisted).
In a small bowl, mix together the miso, soy, mirin and oil until well combined.
In a medium roasting pan, toss the carrot and parsnip with the miso sauce and spread into a single layer, careful not to crowd too much.
Roast for 25 minutes, tossing gently halfway through, until the carrots and parsnips are tender.
Transfer to a serving dish and garnish with sesame seeds. Serve and enjoy!
- Look for mirin at your local Asian food store, or a well-stocker supermarket.
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