Ingredients

The following ingredients have 4 Servings
  • 1 pound carrots ((450g, scrubbed and cut into large chunks))
  • 8 medium beets ((peeled cut into thin wedges))
  • 1 large red onion ((peeled and cut into wedges))
  • Olive Oil
  • Salt and pepper
  • 3 tablespoons butter
  • 2 cloves garlic ((sliced))
  • 2 tablespoons miso paste
  • 2 tablespoons mirin
  • 1 tablespoon maple syrup
  • ¼ teaspoon cinnamon
  • 1 scallion ((chopped, optional))

Instruction

  • Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast the veggies in the oven for 45 minutes, until crisp on the outside.
  • In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.
  • Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!