Miso Citrus Roasted Winter Veggies –

Ingredients

• 500g rainbow carrots (peeled)
• 500g parsnips (peeled, ends removed)
• 500g acorn squash (cut into 8 wedges, seeds discarded)
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig thyme
• 2 tbsp melted coconut oil or olive oil
• 1 tsp sea salt
• 1/2 tsp coarse ground black pepper
• 1 large orange (cut into rounds)
• 1 Juice and zest of orange
• 3 tbsp white miso paste
• 90ml raw honey or maple syrup
• Leaves from 1 large sprig rosemary (finely chopped)
• Leaves from 1 large sprig thyme (finely chopped)
• 4 large sage leaves (finely chopped)
• 75g toasted pecans or almonds (roughly chopped)
• 17.5oz rainbow carrots (peeled)
• 17.5oz parsnips (peeled, ends removed)
• 17.5oz acorn squash (cut into 8 wedges, seeds discarded)
• 3.15fl. oz raw honey or maple syrup
• 2.63oz toasted pecans or almonds (roughly chopped)
• Step 2 Select ROAST, setting the temperature to 200°C and time to 40 minutes. Select START/STOP. Once the unit has pre-heated insert the baking tray.
• Step 3 Roast the vegetables for 10 minutes then add the orange rounds to the tray and roast for a further 25 to 30 minutes. Turn the veg half way through the cooking time.
• Step 4 Whilst the vegetables are roasting mix together the glaze. In the last 10 minutes of cooking pour the glaze over the vegetables, roasting until the veg are crisp and sticky.