Miso Glazed Roasted Root Vegetables
What You Will Need
Ingredients
- ½ lb. carrots, peeled and cut into ¾" pieces
- ½ lb. brussels sprouts, trimmed and cut in half
- ½ lb. red beets, peeled, and cut into ¾" pieces
- ½ lb. golden beets, peeled and cut into ¾" pieces
- 2 Tbsp. microgreens
- 5 sage leaves
Sauce Mix
- 2 Tbsp. miso paste
- 2 Tbsp. vegetable oil
- 1 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. tahini
- 1 Tbsp. maple syrup
- 2 garlic cloves, minced
- 1 Tbsp. water
- ½ tsp. kosher salt
- ¼ tsp. ground black pepper
Made with
Lee Kum Kee products
How to make it
Preheat the oven to 425˚F. Line a baking sheet with aluminum foil. Spray with cooking spray.
Place the carrots, brussels sprouts, red beets, and golden beets into a large bowl.
In a separate bowl, combine the miso paste, vegetable oil, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, rice vinegar, tahini, maple syrup, garlic, water, salt, and pepper.
Pour the sauce mixture into the bowl of vegetables. Toss the vegetables with the sauce until they are evenly coated.
Add the vegetables to the prepared pan and arrange them so that they are in a single layer.
Bake the vegetables for about 30-40 minutes or until they are tender. Remove them from the oven and garnish with microgreens and sage leaves. Enjoy!
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