Miso Glazed Roasted Baby Daikon

2 Tbsp White Miso Paste
1 Tbsp Soy Sauce (or Tamari)
1 Tbsp Maple Syrup (or Honey)
2 tsp Rice Vinegar
2 cloves Garlic (minced)
1/2 tsp Grated Ginger
Olive Oil (for roasting)

Prep: Preheat your oven to 400°F (200°C). Wash the Baby Daikon well. If they are small, leave them whole; if larger, slice them in half lengthwise. (You can also add chunky chopped Carrots to the roasting pan).

First Roast: Toss the daikon (and carrots) with a splash of olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until they just begin to soften.

Make Glaze: While roasting, whisk together the Miso Paste, Soy Sauce, Maple Syrup, Rice Vinegar, Garlic, and Ginger in a small bowl.

Glaze & Finish: Remove the pan from the oven. Pour the miso sauce over the vegetables and toss carefully to coat them evenly. Spread them back out and roast for another 10–15 minutes until tender and caramelized. Watch closely so the miso sugars don't burn.

Serve: Garnish with sesame seeds or sliced green onions if you have them.

Tips & Additional Ideas

Don't Toss the Tops: The "bunch" of Baby Daikon likely comes with greens. Wash them well and sauté them quickly with garlic and soy sauce for a zero-waste side dish.

Serving Suggestion: These are delicious served alongside steamed rice or as a side to grilled fish.

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