Honey-Soy-Glazed Vegetables With Crispy Mushrooms

Name: Honey-Soy-Glazed Vegetables With Crispy Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon canola oil; 1 pound medium turnips, cut into 3/4-inch wedges; 1 pound medium radishes, quartered; 1/4 cup honey; 2 tablespoons soy sauce; 1 tablespoon fresh lemon juice; 1/2 pound Swiss chard, stems discarded and leaves coarsely chopped; 2 tablespoons molasses; 2 tablespoons water; Salt; 6 large shiitake mushrooms, stemmed and caps quartered; 1/2 pound Asian rice crackers, pulverized

Servings: persons

1/4 cup plus 1 tablespoon canola oil
1 pound medium turnips, cut into 3/4-inch wedges
1 pound medium radishes, quartered
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1/2 pound Swiss chard, stems discarded and leaves coarsely chopped
2 tablespoons molasses
2 tablespoons water
Salt
6 large shiitake mushrooms, stemmed and caps quartered
1/2 pound Asian rice crackers, pulverized

1
In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
2
In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.
3
In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon canola oil, 1 pound medium turnips, cut into 3/4-inch wedges, 1 pound medium radishes, quartered, 1/4 cup honey, and more.

Yes, Honey-Soy-Glazed Vegetables With Crispy Mushrooms falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!