Roasted Beets & Carrots With Miso-Yogurt

This is a beautiful side dish to serve alongside grilled chicken or steak or simply as an appetizer at happy hour. I love the tangy miso-yogurt sauce and have been drizzling it on everything—grilled chicken, cooked lentils, steak, and salmon. However, this version right here is my favorite. It makes for a simple crowd-pleasing side dish when paired with sweet, earthy caramelized vegetables. Feel free to make a double batch as the sauce will be in the fridge for up to one week. It is excellent to have on hand to jazz up any meal quickly.

This platter of veggies can be served finger food style or you can fork and knife it on small plates. Go wild!

Ingredients

• 1 cup full-fat Greek-style yogurt (plain)
• 1 1/2 tablespoons white miso
• 2 teaspoons honey
• 1 tablespoon rice wine vinegar (unseasoned)
• Toasted sesame seeds
• 4 medium-sized beets, quartered
• 6 medium-sized carrots, sliced in half
• 2 sprigs of fresh thyme
• Olive oil
• Salt and pepper

Directions

1. Make the Miso-Yogurt Sauce
   Combine Ingredients: In a medium-sized bowl, combine the Greek yogurt, white miso, honey, and rice wine vinegar.
   Whisk: Whisk the ingredients together until smooth and well combined.
   Season: Taste the sauce and adjust the seasoning as needed. Top with toasted sesame seeds and set aside.
2. Prepare the Vegetables
   Preheat Oven: Preheat your oven to 425°F (220°C). This high temperature helps to caramelize the vegetables, enhancing their natural sweetness and flavor.
   Toss the Vegetables: In a large bowl, toss the quartered beets and halved carrots with fresh thyme sprigs, a generous drizzle of olive oil, and a sprinkle of salt and pepper. Ensure the vegetables are evenly coated with the oil and seasonings.
3. Roast the Vegetables
   Arrange on Baking Sheet: Spread the seasoned beets and carrots in a single layer on a large baking sheet. Ensure there is enough space between the pieces to allow for even roasting.
   Roast: Place the baking sheet in the oven and roast the vegetables for 35-40 minutes or until tender and lightly browned. Toss the vegetables halfway through the cooking time to ensure even roasting.
4. Finish and Serve
   Remove from Oven: Once the vegetables are roasted to perfection, remove the baking sheet from the oven.
   Plate the Vegetables: Transfer the roasted beets and carrots to a serving platter.
   Serve with Sauce: Serve the vegetables alongside the miso-yogurt sauce. Drizzle the sauce over the vegetables or serve it on the side for dipping.
5. Enjoy
   Garnish: For an extra touch, sprinkle additional toasted sesame seeds over the vegetables before serving.
   Serve: This dish can be served warm or at room temperature, making it a versatile option for any meal or gathering.

Additional Tips

• Variations: Feel free to experiment with other root vegetables like parsnips or sweet potatoes. Adjust the roasting time accordingly based on the size and type of vegetables.
• Storage: Store any leftover roasted vegetables and miso-yogurt sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the vegetables in the oven or enjoy them cold.
• Make Ahead: The miso-yogurt sauce can be made and stored in the refrigerator. This makes meal prep more accessible and allows the flavors to meld together.

Enjoy this flavorful and easy-to-make Roasted Beets & Carrots with Miso-Yogurt, perfect for any occasion!