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Root vegetables and roasted beans with ginger and miso

Root vegetables and roasted beans with ginger and miso

White turnip, rutabaga, parsnip... Discover these forgotten veggies with a touch of ginger to enhance them.

Portion
4
 
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Cooking time

Ingredients

  • 6 carrots, sliced 1/4" (1/2 cm) thick
  • 4 parsnips, cut into sticks
  • 2 c (500 ml) turnip, cut into sticks
  • 1 c (250 ml) white turnip, quartered
  • 1 c (250 ml) radishes, halved
  • 1 onion, chopped
  • 1 tbsp (15 ml) ginger, freshly chopped
  • 1 tbsp (15 ml) canola oil
  • 2 cans 12 oz (341 ml) Bonduelle mixed beans
  • 3 cloves garlic, chopped
  • 1 tbsp (15 ml) toasted sesame oil
  • 1/2 tsp (2 to 5 ml) red chili pepper flakes - optional
  • 1 tbsp (15 ml) miso
  • 2 tbsp (30 ml) chives, freshly chopped

Preparation

  1. Preheat oven to 450 °F (230 °C).
  2. On a large baking sheet lined with parchment paper, mix together the vegetables, ginger and canola oil.
  3. Bake 30 minutes or until the vegetables are roasted and tender.
  4. On another baking sheet lined with parchment paper, mix together the beans with garlic, sesame oil, miso and red chili pepper flakes.
  5. Bake for 15 minutes to reheat the beans and allow the flavours to blend together.
  6. Transfer the beans to the roasted veggies and add chives.
  7. Serve in the centre of the table.

Nutritional value (per serving):

  • Calories: 371
  • Proteins: 13 g
  • Lipids: 9 g
  • Glucides: 63 g
  • Fibers: 19 g
  • Sodium: 270 mg

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