# Components:
→ Vegetables
01 - 2 medium turnips, peeled and cut into 1-inch chunks
02 - 1 medium rutabaga, peeled and cut into 1-inch chunks
03 - 2 medium beets, peeled and cut into 1-inch chunks
→ Miso Glaze
04 - 3 tablespoons white miso paste
05 - 2 tablespoons maple syrup or honey
06 - 2 tablespoons olive oil
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon soy sauce (use gluten-free if required)
09 - 1 teaspoon freshly grated ginger
10 - 1 clove garlic, minced
11 - Freshly ground black pepper, to taste
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 2 green onions, thinly sliced
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together white miso paste, maple syrup or honey, olive oil, rice vinegar, soy sauce, grated ginger, minced garlic, and black pepper until smooth.
03 - Add turnips, rutabaga, and beets to the bowl and toss thoroughly until all vegetables are evenly coated with the miso glaze.
04 - Spread the coated vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and caramelized on the edges.
06 - Transfer roasted vegetables to a serving dish and garnish with toasted sesame seeds and sliced green onions if desired. Serve warm.
