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Food

Miso, Ginger, and Chili-Glazed Spring Root Veg with Toasted Kalonji

Serves 4

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Miso, Ginger, and Chili-Glazed Spring Root Veg with Toasted Kalonji

Earthy root vegetables are not just a fall phenomenon. Salad turnips, young carrots, beets, and radishes are found in spring and are equally delicious when roasted. Add some fiery flavour with chili, ginger, and some savoury miso.

Ingredients

  • 1 bunch radish (approximately 7 oz/198 g)
  • 3 medium golden beets, peeled (approximately 6 oz/170 g)
  • 2 bunches turnips or 1 bunch Hakurei turnips, trimmed (approximately 12 oz/340 g)
  • 8 small baby carrots, peeled (approximately 4 oz/1135 g)
  • 1 Tbsp (15 mL) extra-virgin olive oil
  • 1/8 tsp (0.5 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 2 Tbsp (30 mL) butter
  • 1 Tbsp (15 mL) finely grated gingerroot
  • 1 Tbsp (15 mL) white miso paste
  • 1 Tbsp (15 mL) honey
  • 1/2 tsp (2 mL) red chili flakes
  • 1 Tbsp (15 mL) Nigella seed (kalonji) or black sesame seeds

Directions

01
Preheat oven to 425 F (220 C).
02
Quarter radishes and cut beets and turnips into 8 pieces each. Leave carrots whole or cut into bite- sized pieces, if desired.
03
Add vegetables to roasting tin or cast-iron pan, drizzle with olive oil, and season with salt and pepper. Mix well to combine. Roast for 40 to 45 minutes, stirring once or twice during cooking time.
04
Just before cooking time has elapsed, make glaze. In small saucepan, add butter and sauté gingerroot for 2 to 3 minutes on medium heat. Add miso, honey, and chili flakes and stir well, until thick and bubbly.
05
Remove vegetables from oven and pour glaze over top, stirring to combine. Bring dish to table and sprinkle with kalonji or black sesame seeds. Serve immediately.

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