# What You Need:
→ 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 tbsp white miso paste
05 - 2 tbsp maple syrup or honey
06 - 2 tbsp olive oil
07 - 1 tbsp rice vinegar
08 - 1 tbsp soy sauce (use gluten-free if preferred)
09 - 1 tsp grated fresh ginger
10 - 1 clove garlic, minced
11 - Freshly ground black pepper, to taste
→ Garnish (optional)
12 - 1 tbsp toasted sesame seeds
13 - 2 green onions, thinly sliced
# How To Make:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together white miso paste, maple syrup or honey, olive oil, rice vinegar, soy sauce, grated fresh ginger, minced garlic, and freshly ground black pepper until smooth.
03 - Add turnips, rutabaga, and beets to the bowl. Toss thoroughly to ensure all pieces are evenly coated with the miso glaze.
04 - Spread the glazed vegetables in a single layer on the prepared baking sheet, avoiding overcrowding for optimal caramelization.
05 - Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, stirring once halfway through, until the vegetables are tender with caramelized edges.
06 - Transfer the roasted vegetables to a serving dish. If desired, sprinkle with toasted sesame seeds and sliced green onions. Serve warm.
