Ingredients

• about 500 grams each kumara, pumpkin, carrots and parsnips, peeled and cut into even sized pieces
• 1-2 tblsp sesame oil
• 2-3 leeks, halved lengthways and cut into 7-8 cm lengths
• 4 tblp white miso
• 1½ tblsp palm sugar, grated
• 1 tblsp sherry or mirin (sweet Japanese rice wine)
• 1 tblsp fresh llime or lemon juice
• 1 tsp lime or lemon zest
• 1 tblsp coriander, freshly chopped
• 2 tblsp brown Hatcho miso
• 1½ tblsp palm sugar, grated
• 2 tblsp sherry
• 1 tblsp minced fresh ginger
• 1 red chilli, deseeded and finely chopped

Method

1. Place prepared kumara, pumpkin, carrots and parsnips in a plastic bag. Add sesame oil. toss to coat.
2. Arrange in a single layer on a lined oven tray and cook at 190ºC for about 25 minutes or until vegetables are barely tender. Reduce oven to 180ºC.
3. Combine white miso with palm sugar, sherry and lime juice until smooth. Stir in lime rind and coriander.
4. In a separate bowl mix brown miso with palm sugar and sherry until smooth. Add ginger and chilli. Mix well to combine.
5. Brush half the roasted vegetables and half the leeks with the white miso. Brush remainder with brown miso paste. Return to oven. Cook for an extra 15-20 minutes or until vegetables are golden and tender.