Miso-Maple Glazed Vegetables
And the one resolution I can get behind (for kids and adults)
As a recovering “wellness personality” and health writer, I dread the first week of the year.
There’s so much noise to cut through. Even more uncredentialed expert opinions shouting about health hacks. And an increased pressure to actually listen to them as part of a grand new life plan.
Most resolutions are too unfocused and sweeping (i.e. unrealistic). Others are just plain dumb.
In short, I’m not a fan.
If you’ve been struggling to figure out where to start, the baby step I recommend to most people is to simply eat more vegetables. It’s common sense—the type of edict that will not land you on the best seller list (perhaps why I’ve never been there!). But it is pretty much what all nutrition science boils down to.
With kids, that might seem like a sweeping, unfocused, unrealistic goal. And yet, such is the mission of Munch Menus every week!
I started the ingredient spotlight last year as a way to help you introduce one new plant a month. But the best baby step is to identify one recipe, sauce or preparation that can make any plant more familiar and appealing, so that the act of trying it can feel less like a giant leap.
Today I’ve got a delicious miso-maple glaze that can be applied to many different vegetables, courtesy of fellow Substack goddess Nicki Sizemore.
Nicki’s new book Mind, Body, Spirit, Food is my favorite kind of cookbook in that it offers seasonal twists for each recipe. The roasted veggie formula below can be used for carrots, turnips or asparagus—and I can think of many more that she doesn’t give specific instructions for.
A lot of people use resolutions as a form of restriction, going low carb or sugar-free. While we could all probably stand to eat fewer carbs and less sugar, there’s a more positive way to reframe it (see this essay about my approach to feeding my kid sugar).
That baby step: use sugar to your advantage to get your kid to eat more vegetables!
In addition to the turnips (which my munch hasn’t tried yet!), I’m going to be trying this glaze next on butternut squash and perhaps even Brussels sprouts.
Lastly, each of Nicki’s recipes in the book come with an intention, and I thought the write-up for these veggies was particularly inspiring for this time of year.
I WILL SEEK BALANCE
There’s a sweet spot between life’s highs and lows—a leveling that helps us gain perspective. From this place of balance we gain wisdom and acceptance, understanding that everything that goes up must come back down, and that the low moments of life are just as important as the high ones in helping us evolve and grow. When we seek balance in the kitchen, we bring more nuance and dimension to our dishes. Sweet balances salty; spicy tempers richness; acid uplifts earthy. For this recipe, play with balance, seeking the sweet spot.
So let’s turn over a new leaf together over here and set some intentions for balance. I’d love to hear more from you on any parenting or personal goals you’d like to speak into existence. If they apply to home cooking, I’ll happily give you a leg up in the weeks/months to come!
And in the meantime, go pick up a copy of Nicki’s beautiful book!
Happy munching!
Phoebe
Miso Maple Glazed Vegetables
(Asparagus or Carrots or Turnips)
Maple syrup tempers the salty, umami-rich flavor of miso paste in a simple glaze that thickly coats sautéed asparagus, carrots, or turnips.
Serves: 4
MISO MAPLE GLAZE
1 1/2 tablespoons white miso paste
1 tablespoon maple syrup
1/4-1/2 teaspoon chile flakes, such as Aleppo pepper, gochugaru, or red pepper flakes (optional)
FOR COOKING
1 or 2 tablespoons neutral vegetable oil
Salt
1 tablespoon unsalted butter or vegan butter
VEGETABLE VERSIONS
1 pound medium asparagus (not too thick and not too thin—aim for thick pencils), bottom woody ends discarded
or
1 pound carrots, cut on the diagonal into ¼-inch slices
or
1 pound turnips, peeled and cut into ½-inch wedges (if you’re using hakurei turnips, you don’t need to peel them)
FOR SERVING
1/2 lime
2 tablespoons thinly sliced scallions (just eyeball it)
MAKE THE GLAZE
In a small bowl, mash together the miso paste, maple syrup, and chile flakes to taste until the mixture is smooth—a small rubber spatula works well for this.
CHOOSE YOUR VERSION
ASPARAGUS. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Swirl the pan to coat.
CARROTS OR TURNIPS. Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Swirl the pan to coat.
COOK THE VEGETABLES
Add the vegetables to the skillet and season lightly with salt. Toss to coat in the oil. Let cook, stirring occasionally, until well browned and crisp-tender, 4 to 5 minutes for the asparagus or 6 to 10 minutes for the carrots or turnips. Don’t be afraid to let them get quite browned around the edges; those dark bits are going to taste rich and delicious.
Add the butter and the miso mixture, then remove the pan from the heat. Toss the vegetables until they’re evenly coated.
SERVE
Transfer the vegetables to a serving platter or bowl, drizzling any sauce from the pan over the top. Squeeze the juice from the half a lime over the vegetables and season with a bit more salt, if desired. Garnish with the sliced scallions. Serve warm or at room temperature.
Cooking Notes
Hakurei turnips (sometimes called Japanese turnips) are baby white turnips with tender edible skins—unlike regular large turnips, they don’t need to be peeled. They work well in this recipe, although regular turnips work, too.
The miso-glazed vegetables are even better at room temperature, after they’ve had a chance to soak up more flavor. They’re fantastic with the Glazed Meatball Lettuce Wraps and the Bulgogi Bowls.
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My latest cookbook is your culinary and dietary road map to reclaim your favorite comfort foods without the consequences (complete with 130 anti-inflammatory gluten free recipes…that are also family friendly!). Ina Garten says “I love this book!”—listen to the queen and order your copy!
Thank you so much for sharing my recipe and book! I love your tips for introducing kids to more vegetables, and for easing into the new year with less pressure and more intention. ❤️
Love this so much. Such a good approach!!! <3