November 21

Miso Maple Roasted Veggies

You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.

The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.

Miso-Maple Roasted Vegetables

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Servings 4 servings


  • 2 pounds root vegetables cut in roughly 1/2-inch pieces
  • 2 tablespoons miso paste see above
  • 2 tablespoons maple syrup or honey, if you prefer
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons Sesame Oil Any avocado or canola oil will work


  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
  • Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
  • Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
  • Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
  • Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.


Root vegetables work great in this recipe, but don’t be afraid to try other veggies you like. Things like carrots, parsnips, potatoes, cauliflower, and broccoli all taste great with this recipe. We also liked the taste of everything better when used sesame oil.
Original recipe:
Keyword Maple Syrup, Miso, Vegetarian
Tried this recipe?Let us know how it was!
March 16

Homemade Blueberry Syrup

We bought a big bag of the Paleo pancake mix at Costco. If you shop there, then you have seen it or might already have a bag of it. We’ve been trying to work thru what kinda feels like an endless bag of mix, and are actually almost half way thru it.

But to help wash it down, and more importantly to use up the bag of frozen blueberries, we have been mixing up this syrup. It’s a great tasting syrup. If you’re watching your carbs… Skip this one. lol.

Blueberry Syrup

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Sauce, Side Dish
Cuisine American
Servings 2 cups
Calories 481 kcal


  • 2 cups blueberries fresh or frozen
  • 1/2 cup sugar or honey
  • 1 cup water + 2 Tablespoons, divided
  • 1 Tablespoon cornstarch or tapioca starch for grain-free


  • Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
  • In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. Add water+starch mixture and blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.
  • Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.


Original recipe:


Sodium: 1320mgCalcium: 197mgVitamin C: 44mgVitamin A: 13290IUSugar: 13gFiber: 28gPotassium: 1627mgCalories: 481kcalSaturated Fat: 1gFat: 13gProtein: 23gCarbohydrates: 71gIron: 10.7mg
Tried this recipe?Let us know how it was!