Winter root vegetables are roasted with fresh thyme until tender and caramelized, and tossed with a zingy miso-mustard sauce.
Root vegetables are winter’s hidden gems, not only are they plentiful during this time of year, but they keep well for weeks, making it easy to keep a stash on hand to throw in soups and stews or right into a hot oven to roast.
Now roasting vegetables is a pretty straightforward affair, fast and foolproof it’s a technique that brings out the best in most vegetables but especially so with sweet and starchy roots like beets, carrots, parsnips and potatoes.
Parsnips, carrots and beets share a subtle earthy sweetness that’s further accented by the heat of the oven, and balanced by the creamy starchiness of potatoes.
A spoonful of miso and mustard along with a swig of olive oil creates a savory sauce with an addictive kick that’s especially good when paired with the mix of thyme roasted root vegetables. It’s a blast of flavor on your tongue, both sweet and salty, with lots of umami depth.
You can serve these thyme roasted root vegetables simply as a side or pile them on a bed of lentils or lightly dressed winter greens for a heartier main meal. Eaten warm, it’s a hearty wintery meal that will most definitely be on heavy rotation in my house over the next few months.
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