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.
Why roast root vegetables?
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.
How to serve:
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.
More root vegetable recipes:
Miso Roasted Vegetables
Winter root vegetables are roasted with fresh thyme until tender and caramelized, and tossed with a zingy miso-mustard sauce.
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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 335mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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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.
Elaina says
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.
Kelsey says
Roasted root veggies are our family's favorite! We have them at least twice a week...and the mustard miso sauce sound amazing!
Rebecca says
this looks so good!
Megan Stevens says
I love that miso is anti-radiation! Plus it's total comfort food. As are roasted veggies. This is so yum! Sharing!
Dina-Marie says
My family loves roasted veggies but I have never done parsnips or beets so I will definitely have to try them!