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16 baby golden beetroots (or similar), halved
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6 French shallots or baby onions, halved
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500 g Butternut, cut into equal size pieces
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extra olive oil
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2 tsp Crushed black pepper
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1 tsp Maldon Salt
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SAUCE:
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1 heaped tbsp miso paste
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2 tbsp rice vinegar
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2 tbsp maple syrup
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2 tbsp olive oil
- Preheat the oven to 220°C.
- Place all the ingredients in a roasting pan.
- Mix the sauce together and pour over vegetables.
- Mix with hands to coat properly and spread in one layer.
- Drizzle with a little extra olive oil and sprinkle with salt & black pepper
- Roast for 40 minutes until slightly charred.
