21 / 9 kcal
prep time 10 mins
cook time 40 mins
To make the glaze mix the soy sauce, mirin, maple syrup, itsu miso & oil in a bowl.
Chop up the parsnips, beetroot, butternut squash & sweet potatoes (and/or any other root vegetables you fancy). Put them in a baking tray with sprigs of thyme, season & toss in oil.
Bake at 180° for 30 mins, before drizzling over the miso glaze.
Return veg to the oven for a further 10 mins.
Once done (they should be cooked through and crispy on the outside) remove from the oven.
Sprinkle with the roasted pumpkin seeds, serve & enjoy!