Miso-Roasted Carrot and Parsnip Noodles with Cashews
Delicate spiralized vegetables roasted with a savory miso glaze and toasted cashews for a naturally sweet and umami-packed main course. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes pairs medium, peeled and spiralized carrots, medium, peeled and spiralized parsnips, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and spiralized carrots
- 2 medium, peeled and spiralized parsnips
- 2 tbsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1/4 cup water
- 1/4 cup, raw cashews
- 1 tsp, toasted sesame seeds
- pinch salt
Instructions
- Step 1: Preheat oven to 400°F. Toss spiralized carrots and parsnips with 1 tbsp sesame oil on a parchment-lined baking sheet.
- Step 2: Roast vegetables for 20 minutes, stirring once halfway, until tender and caramelized at edges.
- Step 3: Whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 1/4 cup water until smooth and emulsified.
- Step 4: Transfer roasted vegetables to a bowl, pour miso glaze over, and toss gently until coated; sprinkle with 1/4 cup raw cashews and 1 tsp toasted sesame seeds, and add a pinch of salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Roasted Carrot and Parsnip Noodles with Cashews take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Roasted Carrot and Parsnip Noodles with Cashews?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep miso paste from drying out.
Can I substitute ingredients in Miso-Roasted Carrot and Parsnip Noodles with Cashews?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Roasted Carrot and Parsnip Noodles with Cashews for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Roasted Carrot and Parsnip Noodles with Cashews vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
