I wanted a vegetable side to go with the spaghetti tonight. It takes a while to roast the veggies, but there's very little active time involved. Just chop and roast with a little oil, salt, and pepper. The glaze only takes about five minutes to make and just gets toss with the veggies after roasting.

Miso-Maple Glazed Root Vegetables

Slightly adapted from Woks of Life

Ingredients

• 450g carrots, cut into large chunks
• 8 medium beets, cut into thin wedges
• 2 onions, cut into wedges
• olive oil
• salt and pepper, to taste
• 3 Tbsp. unsalted butter
• 2-3 cloves garlic, thinly sliced
• 2 Tbsp. miso paste
• 2 Tbsp. mirin
• 1 Tbsp. maple syrup
• 1/4 tsp. ground cinnamon
• 1 scallion, sliced

Directions

1. Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper or a silicone baking mat.
2. Toss vegetables with oil, slat, and pepper.
3. Roast at 220°C for 40 minutes.
4. Melt butter over medium heat.
5. Add garlic and cook for a minute or two.
6. Stir in miso paste, mirin, maple syrup, and cinnamon and simmer for another couple minutes.
7. Toss roasted veggies with glaze and sprinkle with scallion.