Burdock root can be intimidating, particularly if you find a large, whole root. Some burdock roots grow several feet long, leaving you wondering how to prepare them. Roasting brings out some of the natural sweet, mild flavor of burdock root. An uncomplicated method of preparation, it also will make your house smell delicious. The most difficult part of preparing burdock root is often peeling the root.
Cut the burdock root into manageable pieces. With most vegetables, you would probably peel them first, but larger burdock roots can be unwieldy.
Peel the burdock root pieces with the vegetable peeler. Shape-wise, burdock roots look a bit like slender carrots. Take care not to cut your hands with the vegetable peeler.
Peel the parsnips and carrots.
Slice the burdock, carrots and parsnips in half. This will give you two flat sides for each vegetable, making each vegetable easier to cut.
Cut these vegetables into planks, about 1/4-inch thick. Cut the planks into small, uniform pieces, about the size of pencils.
Slice the Shingo pear into similarly-sized pieces. Peel it first if you like, but the peel is quite delicate and tasty, so you may wish to leave it on.
Crush the garlic with the flat of your knife to remove the peel, then slice it into thin slices.
Mix all the veggies and fruit together in the bowl. Add soy sauce, mirin, sugar and sesame seeds.
Preheat your oven to 400 degrees F.
Roast the vegetables and the pear together for 20 to 25 minutes. Serve warm.