Recipe: Hasselback Miso Roasted Vegetables

Yield: 4 to 6 servings   

Prep time: 30 minutes    

Cook time: 1 hour

Potatoes, beets and turnips, oh my! This recipe is great for using up a variety of seasonal vegetables found at the farmers’ market. The crowning glory of this recipe might just be the nut, seed and date crumble that gets sprinkled over the vegetables. It provides great textural balance and freshness to the roasted vegetables. Take care to choose vegetables that are all roughly the same size for this dish. This helps ensure that everything roasts to perfection at the same time.

Ingredients

• ½ cup raw hazelnuts or pecans
• ¼ cup raw pumpkin seeds
• 2 lb mixed root vegetables, such as potatoes,  beets and turnips, trimmed and scrubbed
• 2 tbsp grapeseed or avocado oil
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp white miso paste
• ¼ cup maple syrup
• 1 tsp red chili flakes (optional)
• 4 medjool dates, pitted
• ½ cup packed kale leaves
• Zest and juice of 1 lemon

Method

Preheat oven to 400°F. Place nuts and pumpkin seeds on a rimmed baking tray and toast in oven, stirring once or twice, until nuts are fragrant and pumpkin seeds are toasted (about 6 to 8 minutes). Set tray aside and let nuts and seeds cool for 5 minutes.

Meanwhile, increase oven temperature to 425°F.

Trim a bit off each root vegetable to create a flat surface so they will not roll around while roasting. Slice each vegetable crosswise at ⅛-inch intervals, cutting roughly two thirds of the way through each vegetable. Take care not to cut all the way through or you will not get the accordion effect. Place flat side down in a baking dish or roasting tray large enough to comfortably accommodate the vegetables in a single layer. Drizzle with oil and season with salt and pepper. Roast vegetables until just fork tender (about 30 to 45 minutes).

While vegetables are roasting, whisk together miso paste, maple syrup and chili flakes, if using, in a small bowl until well combined.

Once vegetables are fork tender, pour miso mixture over cooked vegetables. Return to oven until sauce has created a sticky coating on vegetables (about another 10 to 15 minutes).

While vegetables finish roasting, make crumble. Place toasted nuts and pumpkin seeds on a cutting board along with medjool dates and roughly chop all together. Add kale, lemon juice and lemon zest and continue to chop until kale is in bite-sized pieces and mixture is well combined yet still has lots of texture.

To serve, transfer roasted vegetables to a serving platter. Sprinkle crumble overtop, season with some additional salt, if desired, and serve.