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Pan-Roasted Winter Vegetables with Miso, Ginger and Honey

Pan-Roasted Winter Vegetables with Miso, Ginger and Honey

By Rose HattabaughApril 27, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

A cast-iron skillet, with its steady, even heat, works beautifully for pan-roasting vegetables and achieving flavorful caramelization. This wintry combination of carrots, parsnips, Brussels sprouts and shallots starts on the stovetop, 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 it as part of a vegetarian meal.

Tip

Don’t cut the root ends off 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.

Ingredients
  • 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 end intact, halved

  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    tablespoons salted butter, cut into 2 pieces

Step 1

Heat the oven to 425°F with a rack in the upper-middle position. In a small bowl, whisk together the miso, honey, ginger and ½ teaspoon pepper; set aside.

Step 2

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 and cook, stirring only once or twice, until the vegetables begin to brown, 5 to 7 minutes.

Cover, reduce to medium and cook, stirring occasionally, until the carrots and parsnips begin to soften, 4 to 5 minutes.

Step 3

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.

Step 4

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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