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Miso Roasted Vegetables



I love watching all the cooking shows and saw this idea for roasting vegetables on America's Test Kitchen.  Before they roasted them, they put them in the microwave for 5 minutes to soften them up.  This way it takes a little less time for them to roast.  I thought I would give that a try and threw together some ingredients I had sitting around.

Miso Roasted Parsnips & Carrots

1 lb parsnips
1 lb carrots
1 leek
1 T white miso
1 T soy sauce
2 T toasted sesame oil
1 T honey
2 T mirin

Cut vegetables on the bias into even sizes. Place in dish and put microwave for 5 minutes.  Meanwhile, whisk together remaining ingredients. Place vegetables on silpat in roasting pan (or line pan with foil for easy clean up). Pour mixture over vegetables and stir. Roast at 400 for 30 minutes or until tender and caramelized, stirring every 10 minutes or so.

What is it about roasted vegetables that make them taste oh so much better than just regular old vegetables??? The roasting just adds such flavor.
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