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January 11, 2017

Thyme Roasted Root Vegetables with Miso Mustard Sauce

Home » Recipes » Courses/Meal » Sides » Thyme Roasted Root Vegetables with Miso Mustard Sauce

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Winter root vegetables are roasted with fresh thyme until tender and caramelized, and tossed with a zingy miso-mustard sauce.

Thyme Roasted Root Vegetables with Miso Mustard Sauce on Platter

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.

Thyme Roasted Root Vegetables with Miso Mustard Sauce on Sheet Pan

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.

Thyme Roasted Root Vegetables with Miso Mustard Sauce on Plate

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

Thyme Roasted Root Vegetables with Miso Mustard Sauce

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

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5 based on 1 review(s)

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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

  1. 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.
  2. 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.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Paleo
Allergy
gluten free
dairy free
egg free
wheat free
seafood free
treenut free
sesame free
Courses
Side
Occasions
Christmas
Winter
Cooking
Roasting

Nutrition

Calories

164 cal

Fat

10 g

Carbs

18 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/thyme-roasted-root-vegetables-with-miso-mustard-sauce/
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Sylvie

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.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Recipes, Savory, Season, Sides, Vegan, Winter Tagged With: beets, carrots, parsnips, potatoes, roasted, thyme

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  1. Elaina says

    January 18, 2017 at 11:44 am

    These sound so good! I love roasted root veggies with balsamic vinegar (and sometimes throw radishes in the mix), so I'll have to try yours because I'm pretty obsessed with mustard.
    Reply
  2. Kelsey says

    January 18, 2017 at 9:36 am

    Roasted root veggies are our family's favorite! We have them at least twice a week...and the mustard miso sauce sound amazing!
    Reply
  3. Rebecca says

    January 18, 2017 at 9:35 am

    this looks so good!
    Reply
  4. Megan Stevens says

    January 18, 2017 at 9:32 am

    I love that miso is anti-radiation! Plus it's total comfort food. As are roasted veggies. This is so yum! Sharing!
    Reply
  5. Dina-Marie says

    January 17, 2017 at 6:46 pm

    My family loves roasted veggies but I have never done parsnips or beets so I will definitely have to try them!
    Reply

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