Pan-Roasted Winter Vegetables With Miso, Ginger, and Honey
This wintry combination of carrots, parsnips, Brussels sprouts, and shallots starts on the stove top, covered for a portion of the time to facilitate cooking. Cast-iron skillets often do not have lids, so if needed, borrow one from a similarly sized pot or simply set a baking sheet on top. After a toss with butter and a savory-sweet mixture of umami-rich miso, ginger, and honey, the vegetables finish in a moderately hot oven, where the even heat renders them fully tender and nicely browned. Serve as a side to roasted chicken, turkey, duck, pork, or lamb, or offer this as part of a vegetarian meal.
Keep the root ends on the shallots. Trim off only the outer dry, fibrous area, leaving the root ends intact so the shallots don’t separate into layers after they’re halved.
2 tablespoons white miso
2 teaspoons honey, plus more to serve
2 teaspoons finely grated fresh ginger
Kosher salt and ground black pepper
8 ounces carrots, peeled, trimmed, halved lengthwise, and cut into 3- to 4-inch pieces
8 ounces parsnips, peeled, trimmed, halved lengthwise, and cut into 3- to 4-inch pieces
1 pound medium Brussels sprouts, trimmed and halved
3 medium shallots, root ends intact, halved
2 tablespoons grape-seed or other neutral oil
2 tablespoons salted butter, cut into 2 pieces
Heat the oven to 425 degrees with a rack in the upper-middle position. In a small bowl, whisk together the miso, honey, ginger, and ½ teaspoon pepper; set aside.
In a 12-inch cast-iron skillet, toss the carrots, parsnips, Brussels sprouts, shallots, oil, and ½ teaspoon salt. Distribute in an even layer with the cut sides against the pan as much as possible. Set over medium-high heat and cook, stirring only once or twice, until the vegetables begin to brown, 5 to 7 minutes. Cover, reduce to medium heat, and cook, stirring occasionally, until the carrots and parsnips begin to soften, 4 to 5 minutes.
Add the butter and toss until melted, then add the miso mixture and toss until the vegetables are evenly coated. Transfer the skillet, uncovered, to the oven and roast until the vegetables are tender and nicely charred, 10 to 15 minutes; stir once about halfway through.
Remove the skillet from the oven (the handle will be hot), then taste and season with salt and pepper. Serve directly from the skillet, drizzled with additional honey, or transfer to a serving dish, then drizzle with additional honey.
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