Ingredients
- 2 Japanese sweet potatoes, cut into wedges or slices
- 2 medium beets, peeled and cut into wedges
- 2 carrots, cut into sticks
- ½ head of purple cabbage, cut into thick strips
- 1 tbsp sesame oil
- 1 tbsp olive oil
-
Sesame seeds and chopped scallions for garnish
For the miso glaze:
- 2 tbsp miso paste (white or red)
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger
- 1 garlic clove, grated
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the glaze: In a bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, ginger, and garlic until smooth.
Toss the sweet potatoes, beets, and carrots with half of the glaze and the sesame oil. Spread them on the baking sheet and roast for 25-30 minutes, flipping halfway through.
Add the purple cabbage to the tray, drizzle with olive oil and the remaining glaze, and roast for another 10 minutes until tender and caramelized.
Garnish with sesame seeds and chopped scallions before serving.
Serve as a side dish or with rice for a complete meal. Enjoy!