Roasting is best left for cool weather cooking and I mostly stick to that edict. My exception is baby vegetables. When the garden starts handing sweet, tender baby vegetables my way, I can't help but fire up the oven for a quick roasting. After all, they roast very quickly and end up tender and sweet … nearly candy. And when you have miso butter in the fridge — you do have miso butter in the fridge, right? — you can have an amazing side dish for your favorite summer main course in minutes!
Now, I have my own favorites when it comes to root vegetables and they are highlighted here. Others can be worked into the mix. Baby spuds, for instance, are just lovely and nearly creamy when given this treatment. Pearl onions become caramelized glory in the oven. And did you know radishes turn syrupy sweet when roasted? I'm just saying …
These tender root vegetables make a stunning side dish to grilled meats, portabella mushrooms, or even summer casseroles. Let your garden or local market guide your selection of vegetables and enjoy the freshness of the season!
- Handful baby golden beets
- Handful baby white turnips
- Generous bunch baby orange carrots
- 6-8 garlic scapes
- 2-3 T. miso butter
- 1-2 tsp. seasoned salt - I used Penzeys Fox Point
Preheat the oven to 425° F. Spray a 9x13-inch baking pan with cooking spray and set aside.
Trim and wash the vegetables with a soft brush and warm water. Arrange in the prepared pan and dot the top of the vegetables with the miso butter. Sprinkle generously with the seasoned salt.
Bake in the preheated oven for 30 minutes, turning halfway through baking.
- Yields: 4 servings
- Preparation Time: 40 minutes