Miso-Maple Roasted Beets and Carrots
Roasted beets and carrots are an easy, nutritious side dish that get a unique boost of flavor from some of our favorite pantry staples: maple syrup, miso paste, and fresh herbs.
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Servings: 6 servings
Calories: 63kcal
Ingredients
- 6 medium carrots, peeled and cut on the diagonal into 1-inch pieces
- 2 large beets, trimmed, peeled, and cut into eighths
- 1/4 cup maple syrup
- 2 tablespoons olive oil
- 2 tablespoons yellow miso
- 1 tablespoon chopped fresh thyme, plus extra for garnish
- 1 tablespoon chopped fresh rosemary, plus extra for garnish
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons lemon juice
Instructions
- Heat oven to 425°F. Place beets and carrots on a parchment-lined baking sheet.
- Combine maple syrup, olive oil, miso, thyme, rosemary, salt, and pepper in a bowl. Whisk until smooth. Pour over vegetables and toss to combine and until vegetables are well coated. Spread vegetables into an even layer.
- Roast beets and carrots in the oven until fork tender, about 30 minutes. Remove, toss with lemon juice and transfer to a serving dish. Sprinkle with fresh herbs and serve.
Notes
- Make-ahead instructions: You can make this dish up to 3 days in advance. Cool, cover and refrigerate. I like the beets and carrots cold, room temperature, or hot. Rewarm in a skillet with a little bit of water until warmed through or in the microwave.
- Miso: Use red or white miso instead of the yellow but just know that red miso has a much stronger flavor, so I suggest using 1 tablespoon instead of 2.
- Maple syrup: Use Grade A maple syrup, not the mostly corn syrup varieties with maple flavoring like Aunt Jemima.
- Herbs: Substitute different herbs like oregano or bay leaf.