Roasted Roots and Citrus Miso Aioli

Winter root vegetables’ earthiness pairs so well with a splash of citrus acidity. Add a mild miso for a touch of umami to create a balanced winter vegetable worthy of guests or everyday fare. Choose your favorite root vegetables. I have used celeriac, carrots, parsnips, and beets here but choose your favorites. Likewise, I will use a Cara Cara orange; however, tangerines would be sweeter and lemons sourer. Garnish with sesame seeds or chopped herbs. Let the market and your tastebuds be your guide.

4 servings

INGREDIENTS:

1 medium celeriac, peeled, quartered, cut into batons

2 each carrots, peeled, halved crosswise, cut into batons

2 each parsnips, peeled, halved crosswise, cut into batons

1 medium beet (red or golden), peeled, quartered, cut into batons

4 teaspoons extra virgin olive oil

Sea salt to taste

Miso Aioli

1 tablespoon organic white miso

¼ teaspoon garlic, mashed

1 ½ tablespoons citrus juice (your choice of lemon, orange, tangerine, Myers lemon, or Cara Caras)

3 tablespoons extra virgin olive oil

1 teaspoon black sesame seeds (optional)

1 tablespoon fresh dill or mint leaves, chopped (optional)

DIRECTIONS:

1.     Preheat oven to 400°F.

2.     Toss the celeriac batons with one teaspoon of olive oil and place on one end of a silicone or parchment paper-lined sheet pan. Next, toss the carrots with one teaspoon of extra virgin olive oil and place in the middle of the sheet pan, followed by the parsnips tossed with one teaspoon of olive oil on the other end of the sheet pan. Finally, toss the beets with one teaspoon of olive oil and place them on the end of the sheet pan. Roast in the oven for fifteen minutes. Turn each type of root over separately so as not to discolor the others. Roast another ten to fifteen minutes until all are soft with a slight crunch.

3.     In the meantime, make the aioli by whipping the miso, garlic, and lemon juice until smooth. Then, slowly whip in the three tablespoons of extra virgin olive oil. Taste, Think, Transform with more citrus if needed. Reserve at room temperature.

4.     Place all the roots on a platter. Drizzle the aioli over the top. Sprinkle with the chopped dill or mint and optional black sesame seeds. Serve hot or at room temperature.

Roasted Roots and Citrus Miso Aioli

Roasted Roots and Citrus Miso Aioli
Yield: 4 servings
Author:
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Winter root vegetables’ earthiness pairs so well with a splash of citrus acidity. Add a mild miso for a touch of umami to create a balanced winter vegetable worthy of guests or everyday fare. Choose your favorite root vegetables. I have used celeriac, carrots, parsnips, and beets here but choose your favorites. Likewise, I will use a Cara Cara orange; however, tangerines would be sweeter and lemons sourer. Garnish with sesame seeds or chopped herbs. Let the market and your tastebuds be your guide.

Ingredients

  • 1 medium celeriac, peeled, quartered, cut into batons
  • 2 each carrots, peeled, halved crosswise, cut into batons
  • 2 each parsnips, peeled, halved crosswise, cut into batons
  • 1 medium beet (red or golden), peeled, quartered, cut into batons
  • 4 teaspoons extra virgin olive oil
  • Sea salt to taste
  • Miso Aioli
  • 1 tablespoon organic white miso
  • ¼ teaspoon garlic, mashed
  • 1 ½ tablespoons citrus juice (your choice of lemon, orange, tangerine, Myers lemon, or Cara Caras)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon black sesame seeds (optional)
  • 1 tablespoon fresh dill or mint leaves, chopped (optional)

Instructions

  1. Preheat oven to 400°F.
  2. Toss the celeriac batons with one teaspoon of olive oil and place on one end of a silicone or parchment paper-lined sheet pan. Next, toss the carrots with one teaspoon of extra virgin olive oil and place in the middle of the sheet pan, followed by the parsnips tossed with one teaspoon of olive oil on the other end of the sheet pan. Finally, toss the beets with one teaspoon of olive oil and place them on the end of the sheet pan. Roast in the oven for fifteen minutes. Turn each type of root over separately so as not to discolor the others. Roast another ten to fifteen minutes until all are soft with a slight crunch.
  3. In the meantime, make the aioli by whipping the miso, garlic, and lemon juice until smooth. Then, slowly whip in the three tablespoons of extra virgin olive oil. Taste, Think, Transform with more citrus if needed. Reserve at room temperature.
  4. Place all the roots on a platter. Drizzle the aioli over the top. Sprinkle with the chopped dill or mint and optional black sesame seeds. Serve hot or at room temperature.

Nutrition Facts

Calories

300.38

Fat (grams)

15.9

Sat. Fat (grams)

2.27

Carbs (grams)

37.95

Fiber (grams)

9.17

Net carbs

28.8

Sugar (grams)

11.44

Protein (grams)

5.03

Sodium (milligrams)

432.42

Cholesterol (grams)

0

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

roots, carrots, beets, parsnips, celeriac, miso, aioli
vegetable, side dish
American
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Linda Hierholzer