Sesame Roasted Root Vegetables

• 6 cups assorted diced root vegetables (I used carrots, parsnips, sweet potatos, Yukon Gold potatos, and turnips)
• 1/3 cup white miso
• 1/3 cup mirin
• 1/4 cup honey
• 2 tablespoons grated ginger
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon light soy sauce
• Pinch white pepper, to taste
• 1/2 cup sesame seeds

1. Dice all veggies in about 1-inch pieces. Leave the sweet potato larger, as it cooks up softer than the others.
2. Whisk together remaining ingredients, except for sesame seeds.
3. Line a baking sheet with foil, and spray with cooking spray. Pour veggies onto sheet in a single layer, sprinkle with sesame seeds, and roast at 350 for about 20-25 minutes, until they test tender with a toothpick.

root vegetables, white miso, mirin, honey, ginger, rice vinegar, sesame oil, soy sauce, white pepper, sesame seeds

Taken from food52.com/recipes/14557-sesame-roasted-root-vegetables (may not work)