Vegetarian

Korean Roasted Vegetables with Pickled Daikon takes 15 minutes to prepare.

Korean Roasted Vegetables with Pickled Daikon takes 35 minutes to cook.

Korean Roasted Vegetables with Pickled Daikon makes 2 servings.

The ingredients for Korean Roasted Vegetables with Pickled Daikon are:

300 gram(s) Daikon (by GENKI_LADY)
4 medium Carrots, raw
1 cup, cubes Turnips
2 clove Garlic
1 small Onions, raw
1 tbsp Honey
1 tbsp Soy sauce (tamari)
.5 1tsp Olive Oil
.5 tbsp Canola Oil
.5 tbsp gochujang (by BLASIAN-BEAUTY)
0.15 tsp Crushed Red Pepper (by BACORONA)

Here is how you make Korean Roasted Vegetables with Pickled Daikon:

Make the roasted vegetables: Preheat the oven to 450? and line a baking sheet with foil. In a large bowl, whisk together the honey, soy sauce, vegetable oil, Korean red pepper flakes and gochujang. Add the daikon, carrots, radishes, garlic and lemongrass, and toss to coat. Season with salt. Spread the vegetables onto the prepared baking sheet in an even layer. Roast, turning occasionally, until tender and caramelized, 30 minutes. Transfer the vegetables to a platter and top with ? cup pickled daikon and sliced scallions. Serve immediately with the remaining pickled daikon on the side.Serving Size: Makes 2 servings of .75 cup eachNumber of Servings: 2Recipe submitted by SparkPeople user ANNE-ELIZ.

The nutritional information for Korean Roasted Vegetables with Pickled Daikon is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 202.4

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 802.3 mg
• Total Carbs: 37.6 g
• Dietary Fiber: 8.0 g
• Protein: 4.5 g