It’s kiiinda like Spring up in NYC. As in it was 80 degrees one day last week and 35 yesterday and 70 today. Folks want their farmers markets back in full swing, though; they’re out at Grand Army Plaza on Saturday mornings looking dismal but dogged on those cold and wet days and buying all those perennials when it’s sunny.
But pickings are slim food-wise. Asparagus and the foraged mushrooms have shown up, but for the most part we’re still heading home those Saturdays with bags of root vegetables. And I’ve been working with them for months. Gotta do something new.
And thus this Honey-Miso Vegetables recipe. Stuck staring at last season’s carrots and turnips and parsnips? This’ll do ya.
Per usual, nothing was measured and units of measure are guestimated after the fact.
Honey-Miso Vegetables
- 2 cups of root vegetables cut into various shapes and sizes
- ¼ cup vegetable oil
- ¼ cup sesame oil
- ½ cup honey
- ¼ rice wine vinegar
- ¼ cup soy sauce
- ½ cup miso paste
- 3 good dashes chili oil or chili pepper to taste
- black pepper
Chop, slice, etc. your root vegetables. I went with carrots, turnips, parsnips, and radishes this time around. Lately, I’ve been cutting them into variously-sized pieces. So long as everything is cut to at least a 1/4” width, you can change things up to vary textures. The thinner cuts get crispier, the thicker chunks stay softer, you get the idea.
Mix all of the above ingredients together and pour over the veggies in a baking pan. Cook at 375 degrees for 40 minutes or so. You can turn things up to 425 for the last five minutes to get a little char going on.
Serve over rice with a salad, beer, Hostess fruit pies, whathaveyou.