Sides
Miso Citrus Roasted Winter Veggies
Recipe by Greens of the Stone Age
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These Miso Citrus Roasted Winter Veggies make a fun alternative to your regular Christmas dinner roast veggies. Packed full of citrus flavour and colour they’re sure to be a show stopper on the dinner table!
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For the roast veg
- 500g rainbow carrots (peeled)
- 500g parsnips (peeled, ends removed)
- 500g acorn squash (cut into 8 wedges, seeds discarded)
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- 2 tbsp melted coconut oil or olive oil
- 1 tsp sea salt
- 1/2 tsp coarse ground black pepper
- 1 large orange (cut into rounds)
For the citrus glaze
- 1 Juice and zest of orange
- 3 tbsp white miso paste
- 90ml raw honey or maple syrup
- Leaves from 1 large sprig rosemary (finely chopped)
- Leaves from 1 large sprig thyme (finely chopped)
- 4 large sage leaves (finely chopped)
To serve
- 75g toasted pecans or almonds (roughly chopped)
Utensils
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Step 1
Cut the carrots in half lengthways if large, leave any small carrots whole. Cut the parsnips in half lengthways and into quarters if particularly large. Toss together with the squash wedges, the oil, whole herbs, salt and pepper and transfer to the roasting tray.
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Step 2
Select ROAST, setting the temperature to 200°C and time to 40 minutes. Select START/STOP. Once the unit has pre-heated insert the baking tray.
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Step 3
Roast the vegetables for 10 minutes then add the orange rounds to the tray and roast for a further 25 to 30 minutes. Turn the veg half way through the cooking time.
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Step 4
Whilst the vegetables are roasting mix together the glaze. In the last 10 minutes of cooking pour the glaze over the vegetables, roasting until the veg are crisp and sticky.
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Step 5
Serve immediately with chopped, toasted pecans or almonds.
Notes:
Vegetable weights after peeling and discarding any seeds from the squash.
The acorn squash can be replaced with any other squash or pumpkin.
For a full meal add a couple of packs of pre-cooked lentils that have been heated to the manufacturer’s instructions.
