Is it just me or are root vegetables seriously underrated?
I don’t think I even tried any of the root veggies in this recipe until just a few years ago…at least not willingly. You just don’t really hear too many people expressing their love of turnips and parsnips.
That is, until now.
Luckily, making a conscious effort to eat more seasonally forced me to actually try some of these gems, which I really have grown a love for.
One of my favorite ways to use a ton of root veggies is to roast them in an herbaceous miso sauce. There’s nothing better than roasted vegetables with plenty of umami flavor during the winter.
I’m guessing you’ve probably had your fair share of carrots and sweet potatoes but if you’re like I was – a little hesitant to try beets, parsnip, turnip, kohlrabi, rutabaga, or yuca root – here’s your chance.
All of these tasty roots can be roasted, so feel free to use them interchangeably in this recipe.
WHY EAT ROOT VEGGIES?
For starters, they’re some of the most plentiful fresh seasonal produce items during the winter and seasonal vegetables tend to taste better and cost less at their peak.
Root veggies are also extremely nutritious. They grow underground, where they absorb lots of vitamins and minerals from the soil. Root veggies are also filled with beneficial phytonutrients and antioxidants. (Beets are known for their antioxidant/anti-inflammatory betalains. Turnips and parsnips are both great sources of vitamin C.)
Root vegetables are also rich sources of complex (slowly digested) carbohydrates and fiber, making them perfect for providing energy and enhancing overall wellness.
To make this side dish an entree, I often just add chopped tofu to the mixture and roast it along with the veggies. This recipe would also be delicious with the savory herb baked tempeh and quinoa I shared a few months ago.
Whatever you serve alongside this side dish, it’s sure to please even the biggest root veggie skeptic.
- 2-3 beets peeled and chopped
- 2-3 turnips peeled and chopped
- 2-3 parsnips peeled and chopped
- 1 tbsp miso
- 1 tbsp filtered water
- 1 tbsp grapeseed oil
- 1 tbsp rice wine vinegar
- 1 tsp dried oregano
- 2 tsp crushed rosemary
- Salt and pepper
- Optional toppings: fresh basil scallions, nutritional yeast
- Preheat oven to 375ºF and line a baking sheet with parchment paper.
- Add chopped vegetables to a large mixing bowl. Whisk together remaining ingredients (except toppings) and toss with vegetables. Spread on baking sheet and bake until tender, 20-25 minutes.
- Top with basil, scallions, and nutritional yeast if desired immediately before serving.
[Tweet “Cozy up to these Miso Roasted Root Veggies from @gratefulgrazer”]