My cousin’s wife, Mayjane, is a true sauce fanatic. So much so that’s she’s been known to ask a server to scrape up the last tablespoonfuls of sauce from a seemingly-empty restaurant dish to deposit in a doggy bag to savor the next day at home.

As such, I have no doubt that she would got nuts for the buttery, tangy, umami-bomb of a sauce that triumphs in “Miso Roasted Turnips and Radishes.” Without question, the rest of you will, too.

This easy side dish is from “Warm Your Bones” (Union Square & Co., 2024), of which I received a review copy.

It was written by Vanessa Seder, a food writer and culinary instructor, who was a long-time teacher at the Stonewall Kitchen headquarters in Maine.

Although the book’s subtitle is “Cozy Recipes for Chilly Days and Winter Nights,” most of the recipes can be enjoyed year-round. That includes “Nutty Homemade Sourdough Parmesan Crackers with White Bean, Sun-Dried Tomato, and Sage Dip,” “Roasted Cauliflower Steak Sandwiches with Hard Boiled Eggs and Herby Olive Oil Yogurt on Flatbreads,” “Spicy Fideos with Seafood,” and “Banana Maple Bundt Cake with Creme Fraiche Glaze.”

For this root veggie dish, remove but keep the green tops from small turnips and radishes. Drizzle olive oil over the turnips and radishes, then roast in a hot oven.

As they start to turn tender, add their green tops to the pan, which also have been tossed in olive oil, and continue to roast.

Meantime, melt butter in a small saucepan on the stovetop, then whisk in white miso, honey, rice vinegar, and Korean chile flakes known as gochugaru.

Pour the mixture over everything on the baking sheet, toss to mix well, then return the veggies to the oven for a final 10 minutes to glaze them. Arrange everything on a serving platter, and enjoy.

If you’ve only had radishes raw, roasting them tames their pepperiness. Both the radishes and turnips get caramelized to bring out their natural sweetness. Their green tops are rendered tender with some of their edges turning wonderfully crispy.

The sauce adds so much oomph with its creamy body from the miso, along with sweet, wine-y, and savory notes. Don’t fear the 2 teaspoons of gochugaru called for in the recipe. The Korean chili flakes are much milder in heat than you’d think, and add a nice smokiness and fruitiness.

This miso-honey sauce really makes this dish. In fact, you might want to make it again to try next on fish, shrimp, chicken or pork. And you’ll be forgiven — if like my cousin’s wife — you find yourself scraping up every last drop to enjoy.

Miso Roasted Turnips and Radishes

(Serves 4 to 8)

1 1/2 pounds Hakurei turnips or other small turnips, with greens attached (about 2 bunches), well washed

1 pound radishes, such as French breakfast radishes, Easter Egg radishes, or a mix, with greens attached (about 2 bunches), well washed

2 tablespoons extra-virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 tablespoons unsalted butter

2 tablespoons honey

2 tablespoons sweet white miso paste

2 tablespoons rice vinegar

2 teaspoons gochugaru (Korean chile flakes)

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Separate the turnips and radishes from their greens. In a large bowl, toss the greens with 1 tablespoon of the olive oil, the salt, and the pepper. Set aside.

Cut any larger turnips and radishes to match the size of the smallest whole ones in the bunches (this helps to ensure that the vegetables roast evenly). Place the turnips and radishes on the prepared baking sheet, drizzle with the remaining 1 tablespoon oil to coat, and spread them out on the baking sheet. Roast for 20 minutes.

Meanwhile, in a small saucepan, melt the butter over medium heat. Once the butter is foamy, turn off the heat and vigorously stir in the honey, miso, vinegar, and gochugaru until a smooth sauce forms.

Remove the baking sheet from the oven. Add the greens, spreading them out on the baking sheet so that they crisp as they roast. Return the pan to the oven and roast for about 10 minutes more, until browned and crisped in parts.

Remove the baking sheet from the oven and pour the sauce over the top. Use tongs to toss and coat the turnips, radishes, and greens in the sauce. Spread the vegetables out once again and roast for 5 to 10 minutes more, until the sauce is bubbling and the turnips and radishes are golden brown in parts. Serve immediately.

From “Warm Your Bones” by Vanessa Seder

More Recipes from Vanessa Seder to Enjoy: Pineapple, Thyme, and Coconut Water Whip

And: Ginger Carrot Fixer Sauce