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.

Comments

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version. They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea. We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender. Blend until smooth. Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...

Lemon Pasta

DO NOT be deceived by the blah-looking pasta you see here. This was such a creamy, lemony, yummy pasta. I found it in one of my old Fine Cooking magazines from 2006 (yes I do have so many recipes ripped from magazines that I've been dying to try that I needed to database them. This was the pre-gee-every-recipe-is-posted-online days. And we won't even discuss how many cookbooks I have with recipes awaiting testing!). Plus now that it looks like I have a job again, I better get cracking on some of these quick-cooking weeknight recipes! I didn't have fresh parsley, which would have made it a lot prettier looking. I also decided to use penne since that's all I had on hand. I used vodka too instead of the gin or grappa because once again that is what I had on hand. So maybe this isn't really the original recipe from the magazine, but it's still really good and you should try it! Trust me!

Chocolate-It's What's for Dinner

Search This Blog