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miso maple glazed vegetables

miso-easy | serves 2 | prep time 10 | cook time 40

ingredients

  • 2 sachets itsu miso'easy
  • 1 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp mirin
  • 2 tbsp olive oil
  • 2 small parsnips, halved
  • 2 beetroot, cut into quarters
  • 1/2 butternut squash, sliced into half moons
  • 6 baby carrots
  • 3 shallots, peeled & halved
  • 3 sprigs thyme
  • handful roasted pumpkin seeds
  • step 1

    To make the glaze mix the soy sauce, mirin, maple syrup, itsu miso & oil in a bowl.

  • step 2

    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.

  • step 3

    Bake at 180C for 30 mins, before drizzling over the miso glaze.

  • step 4

    Return veg to the oven for a further 10 mins.

  • step 5

    Once done (they should be cooked through and crispy on the outside) remove from the oven.

  • step 6

    Sprinkle with the roasted pumpkin seeds, serve & enjoy!