Roasted Root Vegetables with a Miso Glaze
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted root vegetables—carrots, beets, and red onions—glazed with a savory-sweet miso, butter, and maple sauce. Rich, umami-forward, and lightly spiced with cinnamon, it's a vegetable side for fall and winter dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound carrots ((450g, scrubbed and cut into large chunks))
- 8 medium beets ((peeled cut into thin wedges))
- 1 large red onion ((peeled and cut into wedges))
- Olive Oil
- Salt and pepper
- 3 tablespoons butter
- 2 cloves garlic ((sliced))
- 2 tablespoons miso paste
- 2 tablespoons mirin
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- 1 scallion ((chopped, optional))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 604mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.