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!
