ORANGE-MISO GLAZED BEETS
SPICY HONEY-GLAZED BUTTERNUT SQUASH
ACTIVE: 20 min l TOTAL: 1 hr 10 min SERVES: 4 to 6
ACTIVE: 20 min l TOTAL: 1 hr 10 min SERVES: 4 to 6
2
1
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 1. 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. 2. 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.
98
FOOD NETWORK MAGAZINE
l
DECEMBER 2020
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 topping 1. 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 6
2
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 1. 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.
