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Pan-Roasted Winter Vegetables with Miso, Ginger and Honey

4 to 6 Servings

45 minutes

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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.

4 to 6

Servings

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.

45 minutes

Ingredients

Directions

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