This recipe balances the sweetness of the citrus and roots with hot chili oil and lots of ginger. You can substitute regular sesame oil and cut the ginger in half if you prefer it mostly sweet.
Preheat the oven to 400.
Wash 1 lb. each carrots and beets. You can cut them however you prefer, but make sure they are in similar size and shape pieces so they roast evenly.
Clean and thinly slice 1 leek to make 1 C. (optional).
Toss in a bowl with 1 T. olive oil, 1 t. coconut oil, and 1 t. hot chili oil (or sesame oil) plus salt and pepper. Arrange in a single layer on a large baking sheet (or 2 smaller ones).
Roast for 30 minutes. While the vegetables are roasting, make the glaze by combining the juice and zest of 1 mandarin orange, 1 T. soy sauce, 2 T. miso paste, 1 T. ginger, and 1 t. minced fresh garlic.
Remove the vegetables from the oven and stir to turn, then brush generously with some of the glaze. After ten minutes, repeat the process. Continue roasting until they are tender, then pour the rest of the glaze over them and remove from the oven.