TAKING ROOT

Turn the season's freshest veggies-beets, parsnips, sweet potatoes, carrots-into colorful fall sides

- ANN TAYLOR PITTMAN

Miso-Honey Roasted Root Vegetable Medley

Miso is a traditional Japanese ingredient made from fermented soybeans. It adds a rich, savory flavor that balances the honey and naturally sweet vegetables in this recipe. Find it in the refrigerated section of your grocery store's produce department.

ACTIVE 35 MIN. - TOTAL 1 HOUR, 15 MIN.

SERVES 8

1 lb. small or medium-size red beets, peeled and cut into 1/2-inch wedges (2 1/2 cups)

9 oz. medium parsnips, peeled (1 cup)

9 oz. medium carrots, peeled and cut diagonally into 1/2-inch slices (1 cup)

1 lb. sweet potatoes, unpeeled and cut into 1-inch pieces (3 cups)

12 oz. small or medium turnips, peeled and cut into 1/2-inch wedges (1 1/2 cups)

1 medium-size red onion, cut into 1/2-inch wedges (2 cups)

1/4 cup olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

3 Tbsp. white miso

3 Tbsp. unsalted butter

2 Tbsp. honey

1 Tbsp. apple cider vinegar

Flaky sea salt, for sprinkling

1. Preheat oven to 425°F with racks in top third and bottom third of oven. Line 2 baking sheets with parchment paper.

2. Place beets in bottom of a large microwavable bowl. Cut parsnips crosswise into 2- to 3-inch-long pieces; cut each piece lengthwise into ¼-inch-thick planks. Place a piece of parchment paper, as large as the bowl, over beets; arrange parsnips and carrots on parchment. Cover bowl tightly with plastic wrap; pierce once with a knife to vent. Microwave on HIGH for 3 minutes. Carefully uncover bowl, and lift out parsnips and carrots using parchment paper.