Miso Maple Roasted Root Vegetables (Fall Fan Favorites) - Katie Lee, “The Kitchen” on the Food Network.

foodnetwork.com

Yannie

2 tablespoons unsalted butter

2 tablespoons miso paste

2 tablespoons maple syrup

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sesame seeds

Pinch crushed red pepper flakes

3 large carrots, cut into ½-inch pieces

3 large parsnips, cut into ½-inch pieces

1 large fennel bulb, sliced

Kosher salt and freshly ground black pepper

Directions at foodnetwork.com

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