ORANGE-MISO
GLAZED BEETS
ACTIVE: 20 min l TOTAL: 1 hr 10 min
SERVES: 4 to 6
2 pounds medium beets (about 7),
trimmed
¾ cup fresh orange juice (from
2 to 3 oranges)
2 tablespoons white miso paste
2½ teaspoons sugar
2½ teaspoons soy sauce
4 ¼-inch-thick slices ginger
3 cloves garlic, smashed
Kosher salt
Sliced scallions, for topping
- Preheat the oven to 400 ̊. Put the beets
in a large baking dish and add ⅓ cup water;
cover the dish with foil. Roast, adding
more water to the pan if needed, until the
beets are easily pierced with a knife,
50 to 60 minutes. Uncover and let cool.
Rub off the beet skins and cut the beets
into ½-inch-thick wedges; transfer to a
medium bowl. - Combine the orange juice, miso paste,
sugar, soy sauce, ginger and garlic in a
medium skillet over medium-high heat. Bring
to a simmer and cook, stirring occasionally,
until thickened and reduced to about ¼ cup,
8 to 10 minutes. Strain through a fine-mesh
sieve and pour over the beets. Season with
salt and toss. Sprinkle with scallions.
SPICY HONEY-GLAZED
BUTTERNUT SQUASH
ACTIVE: 20 min l TOTAL: 1 hr 10 min
SERVES: 4 to 61 2-pound butternut squash, peeled,
halved lengthwise, seeded and sliced
into ½-inch-thick half-moons
3 tablespoons harissa paste
3 tablespoons honey
2 tablespoons extra-virgin olive oil
½ lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt
2 teaspoons red wine vinegar
Torn fresh mint, for topping1.Preheat the oven to 450 ̊. Put the squash
in a foil-lined 9-by-13-inch baking dish
and toss with the harissa, honey, olive oil,
lemon, garlic, cumin and 1 teaspoon salt.
Roast, tossing halfway through, until the
squash is caramelized and tender, 50 to
60 minutes.
2.Drizzle the squash with the vinegar and
top with mint.MAPLE-GLAZED PARSNIPS
ACTIVE: 25 min l TOTAL: 30 min
SERVES: 4 to 62 pounds parsnips, peeled and sliced
½ inch thick on the diagonal
⅓ cup dried cranberries
1 tablespoon pure maple syrup
3 tablespoons extra-virgin olive oil
1 teaspoon coriander seeds, crushed
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley- Combine ½ cup water, the parsnips,
cranberries, maple syrup, 1 tablespoon
olive oil, the coriander, ½ teaspoon salt
and a few grinds of pepper in a large
nonstick skillet over medium-high heat;
bring to a simmer. Reduce the heat to
medium low, cover and cook until tender,
8 to 10 minutes.
2.Uncover and add the remaining
2 tablespoons olive oil, 1 tablespoon water
and the lemon juice. Cook, stirring, until
glazed, 1 to 2 minutes. Stir in the parsley;
season with salt.
98 FOOD NETWORK MAGAZINE ●DECEMBER 2020