Miso Roasted Root Vegetables

Serves 4

Ingredients:

50g White Miso

30g Rice Wine Vinegar

50g Soya Sauce

50g Honey

2 Carrots

2 Parsnips

2 White Onions

2 Large Beetroots

1 Red Onion

10g Dried Wakame Seaweed

Method: (preheat oven to 180oc)

Peel the vegetables and cut into large even sized pieces.

Place the vegetables onto a large roasting tray.

Place the dried wakame seaweed into a small bowl and pour over boiling water to cover, set to one side for 10 minutes.

Next make the miso glaze, to do this place the miso into a small saucepan and add the soya sauce, honey, rice wine vinegar place onto a medium heat and warm, mixing continuously until smooth. Once the mixture is smooth, remove from the heat and add the hydrated seaweed.

Pour the miso mixture over the vegetables and mix well to coat evenly, now cover the tray with tin foil and place into the oven for 45 minutes until the vegetables are tender. Remove the foil and place the vegetables back into the oven for 15 minutes to caramelise lightly.

Remove the vegetables from the oven and serve.

INTRO: Try serving this interesting vegetable side dish with any sort of meat or fish, but it is also perfect on its own as a meal. You could even try replacing my recommended vegetables with your own favourite. It is a great way to introduce the family into the health food ‘miso’.

Serves 4

Ingredients:

50g White Miso

30g Rice Wine Vinegar

50g Soya Sauce

50g Honey

2 Carrots

2 Parsnips

2 White Onions

2 Large Beetroots

1 Red Onion

10g Dried Wakame Seaweed

Method: (preheat oven to 180oc)

Peel the vegetables and cut into large even sized pieces.

Place the vegetables onto a large roasting tray.

Place the dried wakame seaweed into a small bowl and pour over boiling water to cover, set to one side for 10 minutes.

Next make the miso glaze, to do this place the miso into a small saucepan and add the soya sauce, honey, rice wine vinegar place onto a medium heat and warm, mixing continuously until smooth. Once the mixture is smooth, remove from the heat and add the hydrated seaweed.

Pour the miso mixture over the vegetables and mix well to coat evenly, now cover the tray with tin foil and place into the oven for 45 minutes until the vegetables are tender. Remove the foil and place the vegetables back into the oven for 15 minutes to caramelise lightly.

Remove the vegetables from the oven and serve.

INTRO: Try serving this interesting vegetable side dish with any sort of meat or fish, but it is also perfect on its own as a meal. You could even try replacing my recommended vegetables with your own favourite. It is a great way to introduce the family into the health food ‘miso’.