Winter root vegetables are roasted with fresh thyme until tender and caramelized, and tossed with a zingy miso-mustard sauce.
The holidays may be over but winter’s just barely begun, which means, many more mugs of hot cocoa to be had, soups to be sipped and hearty root vegetables to roast.
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.
Serves 4
Sylvie Shirazi
Winter root vegetables are roasted with fresh thyme until tender and caramelized, and tossed with a zingy miso-mustard sauce.
20 minPrep Time
30 minCook Time
50 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- ½ lb carrots, cut into batons
- ½ lb parsnips, cut into batons
- ½ lb beets, peeled and cut into batons
- ½ fingerling potatoes, cut in quarters
- 2 Tablespoons/30ml extra-virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 5 to 7 sprigs fresh thyme (plus more to garnish)
- 1 teaspoon Dijon mustard
- 1 Tablespoon/15g light miso
- 2 Tablespoons/ 30ml filtered water
- 2 teaspoons/10ml extra virgin olive oil
- 1 small clove of garlic, finely minced
Instructions
- Preheat the oven to 400 F. On a sheet pan, toss the carrots, parsnips, beets and potatoes with 2 tablespoons of the olive oil. Season with salt and pepper and sprinkle with thyme leaves. Roast for about 25-30 minutes, until tender and browned.
- Meanwhile in a small bowl, whisk together mustard, miso, water and the remaining olive oil and garlic. Transfer the roasted root vegetables to a platter and drizzle with the dressing. Garnish with extra thyme leaves if desired and serve warm.
Calories
Fat
Carbs
Protein
(Disclosure: This post contains affiliate links. Find out what that means for you here.)
RECOMMENDED ITEMS FOR THIS RECIPE
See what I recommend for this recipe.
You might also like...
Creamy Baked Parsnips with Thyme- Golden Winter Root Vegetable Soup (Paleo, Vegan)
- Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme
- French Vegetable Soup
- Shaved Golden Beet, Carrot and Radish Salad with Coriander Mustard Vinaigrette
- Festive Red Beet and Cabbage Slaw
- Rejuvenating Root Juice | Carrot, Beet, Blood Orange, Ginger, Turmeric Juice
- Drinking Your Veggies | A Trio of Juice Recipes
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Comments