The umami you get from the miso and soy, combined with a little sake sweetness, makes these buttery, garlicky veggie something special. Serve over rice, or multiply the recipe and serve it over a large platter of noodles – it’s as good room temp as it is hot, so you can leave them out on the counter and let people snack on them all day.
- 2 pounds root vegetables (turnips, carrots, parsnips, rutabaga, onions, etc.), cut into 1-inch cubes (about 5 cups cubed)
- 3 tablespoons canola oil
- Kosher salt
- 1 stick unsalted butter
- 2 tablespoons minced garlic
- 1/2 cup sake
- 2 tablespoons yellow or blond miso paste
- Cooked rice and lime wedges for serving
Preheat oven to 450°F. Toss the veggies and the oil in a large bowl and season generously with salt. Arrange the veggies on a large rimmed baking sheet or roasting pan and roast, shaking once midway through, until soft with caramelized edges, 20 to 25 minutes. While veggies are cooking, heat the butter in a 12-inch skillet over medium heat. Add the garlic and cook, stirring, until soft and fragrant, 2 minutes. Remove the skillet from the heat, add the sake, then return to the heat, raise the heat slightly and cook until the mixture reduces by half, 3 to 4 minutes. Whisk in the miso paste, and turn off heat. Once the veggies are done cooking, gently rewarm the miso sauce, mound rice into bowls, then top with the veggies and drizzle with sauce. Serve with lime wedges.