CSA boxes in the summer months are a delight—filled with berries, tomatoes, zucchini, basil, melons, and all other kinds of warm-weather produce. But in the winter, these deliveries often entail heaps of parsnips, carrots, turnips, and other root vegetables that aren’t as exciting to the tastebuds. Luckily, chef and Well+Good Council member Candice Kumai has just the trick for turning roasted root vegetables from blah to brilliant: her miso honey marinade. Who knows, her recipe might make you actually look forward to your winter CSA haul.
Got some leftover veggies on your hands? Toss them with this delicious miso honey marinade and you have a whole new way to enjoy them! Miso is rich in gut-healthy probiotics, while manuka honey adds sweetness while also providing antioxidants and beneficial trace minerals. (You can use raw honey instead if you wish; it’s less expensive but still has lots of similar benefits.) The resulting dish is a perfect side—just add some protein and you’ve got a healthy, satisfying meal.
Miso honey roasted root vegetables
2 tablespoons miso paste (red or white)
2 tablespoons raw or manuka honey
2 tablespoons rice vinegar or apple cider vinegar
2 tablespoons roasted sesame oil
1 1⁄2 pounds parsnips, sweet potatoes, carrots, or any other leftover root veggies you love
1. Preheat the oven to 375°F. In a mixing bowl, combine the first 4 ingredients to make the marinade, whisking well to incorporate.
2. Peel and slice the root veggies on the bias (aka diagonally) into 1⁄2-inch pieces. Toss the cut vegetable pieces in the marinade until they are well coated. Allow them to marinate for about 20 minutes.
3. Place the marinated vegetables on a large, foil-lined baking sheet and roast for approximately 45 minutes, or until they are tender but crisp on the outside.
Get more healthy recipe ideas in Well+Good’s Cook With Us Facebook group.
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