Umami-rich miso and flowery sweet honey elevate all the natural flavors of perfectly roasted vegetables.
We dress these humble vegetables up withhoney, apple cider vinegar, and white miso.
Miso is a traditional Japanese ingredient made from fermented soybeans.
Credit:Greg DuPree; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Find it in the refrigerated section of your grocery stores produce department.
Line 2 baking sheets with parchment paper.
Place beets in bottom of a large microwavable bowl.
Cut parsnips crosswise into 2- to 3-inch-long pieces; cut each piece lengthwise into 1/4-inch-thick planks.
Cover bowl tightly with plastic wrap; pierce once with a knife to vent.
Microwave on HIGH for 3 minutes.
Carefully uncover bowl, and lift out parsnips and carrots using parchment paper.
Drain beets on paper towels, if needed.
Arrange beets on 1 side of 1 prepared baking sheet.
Arrange parsnips and carrots on other side of same baking sheet.
Arrange sweet potatoes, turnips, and onion on remaining baking sheet.
Drizzle all vegetables evenly with olive oil, and sprinkle evenly with kosher salt and pepper.
Roast in preheated oven for 20 minutes.
Remove baking sheets from oven.
Gently stir vegetables, and rotate baking sheets.
Continue roasting until tender, about 20 minutes.
Cook, stirring occasionally, until butter melts and mixture is smooth, about 5 minutes.
Remove pan from heat, and cover to keep warm while vegetables roast.
Remove roasted vegetables from oven.
Add beets to mixture; toss to coat.
Sprinkle with flaky sea salt.
