{"id":78724,"date":"2023-01-28T20:00:25","date_gmt":"2023-01-28T19:00:25","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=78724"},"modified":"2025-12-09T12:46:08","modified_gmt":"2025-12-09T11:46:08","slug":"miso-roasted-carrots-and-parsnips","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/miso-roasted-carrots-and-parsnips\/","title":{"rendered":"Miso Roasted Carrots and Parsnips"},"content":{"rendered":"

Miso roasted carrots and parsnips<\/strong> – 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\u2019s 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.<\/p>\n

\"Alte<\/p>\n

How to adapt this recipe for miso-glazed root vegetables<\/h2>\n

Adapt the miso-glaze<\/h3>\n

I like to use a light miso (shiro<\/a>). It\u2019s mild in flavor which makes it great for dressing, but it\u2019s 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<\/a> (which is also relatively sweet). However, if you don\u2019t have it on hand, or want to omit cooking with alcohol, then replace it with 1 tablespoon of maple syrup (or honey).<\/p>\n

Adapt the vegetables<\/h3>\n

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<\/a>.<\/p>\n

\"Miso<\/p>\n

\"Miso<\/p>\n

How to serve miso roasted carrots and parsnips<\/h2>\n

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<\/a>. Or for a vegetarian option, this recipe also pairs well with dishes like a mushroom Donburi<\/a> rice bowl or even a vegetarian or mushroom stir-fry<\/a>. Another simple favourite are stir-fried greens (such as my Asian-style beets greens <\/a>recipe).<\/p>\n

\"Miso<\/p>\n

Looking for other ways to use miso paste?<\/h2>\n

Then try one of these delicious recipes:<\/p>\n