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.
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