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Geröstete Möhren und Pastinaken mit Miso
Elle

Miso Roasted Carrots and Parsnips

4.60 from 5 votes
This Japanese miso roasted carrots and parsnips side dish is absolutely delicious. Easily adaptable, this is a great way to use up root vegetables.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 as a side
Course: Side Dish
Cuisine: Japanese
Calories: 174

Ingredients
  

  • 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

Instructions
 

  1. Preheat the oven to 400°F / 200°C (180°C fan-assisted).
  2. In a small bowl, mix together the miso, soy, mirin and oil until well combined.
  3. 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.
  4. Roast for 25 minutes, tossing gently halfway through, until the carrots and parsnips are tender.
  5. Transfer to a serving dish and garnish with sesame seeds. Serve and enjoy!

Nutrition

Calories: 174kcal

Notes

  • Look for mirin at your local Asian food store, or a well-stocker supermarket. 
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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