Are you looking for a vegetable side that’s a great accompaniment to your turkey feast and is festive and clean? A holiday spread demands side dishes to step up with flavor and visual appeal or no one will touch them. Roasted parsnips, carrots, Brussel sprouts, yellow peppers, and red beets dress up for the holidays in a miso ginger sauce to present a vibrant mix. The presentation is so colorful, at first glance you think it’s a fruit salad! The miso – ginger sauce wakes the flavors up but you can make this without the miso sauce and it will still be fabulous. In that case, remember to season the vegetables before roasting.
About shopping for miso,there are many varieties of miso out there. I chose Miso Masters Organic mellow white miso, which is made with rice rather than the more salty barley miso. It’s sweeter and compliments the flavors of these earthy vegetables. You can find miso paste in small tubs in the refrigerated section of your favorite natural foods grocer. To learn more about miso and its nutritional benefits click here.
Mirin is a sweet rice cooking wine found in the Asian section of your grocery store. Read the labels please. Look for a brand without corn syrup. Eden makes a great product. It’s pricey, but then again it lasts awhile.
Okay, back to the recipe. To simplify preparation for your Thanksgiving feast, chop the vegetables the day before and store refrigerated in zip-loc bags. Store the beets separate so they don’t bleed into other veggies. The miso sauce can be made ahead also.
Let’s get cooking.
2 large parsnips, halved lengthwise and cut into 1 inch pieces
2 large red beets, cut into 1 inch pieces
2 large carrots, cut into 1 inch pieces
24 Brussels sprouts, trimmed
2 large yellow peppers, halved, seeded and cut into 1 inch pieces
1/3 cup olive oil, divided
2 tablespoons miso paste
2 tablespoons mirin
2 tablespoons seasoned rice vinegar
1 (1 inch) piece of fresh ginger, peeled and finely grated
1 green onion, thinly sliced (optional for garnish)
1 teaspoon toasted sesame seeds (optional for garnish)
Preheat oven to 400 degrees.
Spread parsnips, beets, carrots, peppers and Brussels sprout on 2 baking sheets. (Do not crowd.)
Drizzle with 3 tablespoons olive oil, stirring to coat the vegetables. Roast until golden, about an hour, occasionally tossing.
In a small bowl, combine miso, mirin, vinegar and remaining oil. Whisk until smooth. Stir in ginger.
Transfer roasted vegetables to a serving platter. Drizzle with miso sauce and toss lightly. Garnish with green onions and sesame seeds.
Serve hot or at room temperature.
Happy Feast Day!