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
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Preheat the oven to 425˚F. Line a baking sheet with aluminum foil. Spray with cooking spray.
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Place the carrots, brussels sprouts, red beets, and golden beets into a large bowl.
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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.
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Pour the sauce mixture into the bowl of vegetables. Toss the vegetables with the sauce until they are evenly coated.
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Add the vegetables to the prepared pan and arrange them so that they are in a single layer.
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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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