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Miso cranberry glazed fall vegetables
Ingredients
- 1 bunch parsnips, cut into quarters
- 1 bunch carrots, cut into quarters
- 2 small delicata squash, cut into wedges
- 3 tablespoons unsalted butter
- 1 tablespoon white miso
- 1 tablespoon mirin
- 1 tablespoon unseasoned rice wine vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon soy sauce
- 1-1/2 teaspoon sesame oil
- 1/3 cup cranberry sauce
- Thyme for garnish
Directions
- Preheat oven to 400°.
- Lay the vegetables on a parchment lined baking sheet and drizzle with olive oil, salt and pepper. Roast vegetables for 30 minutes.
- While vegetable are roasting, make your glaze.
- In a saucepan melt butter over medium heat. Whisk in miso, mirin, rice wine vinegar, brown sugar, soy sauce, sesame oil and cranberry sauce. Bring glaze to a boil and reduce heat to low and let simmer for about five minutes.
- Once vegetables have roasted for 30 minutes, remove from the oven and brush glaze all over the vegetables making sure to cover nicely. Return to the oven for ten minutes to allow the glaze to caramelize the vegetables.
- Remove from oven and arrange on a platter. Garnish with thyme leaves.
