Note: Shiso leaves can be found in Asian supermarkets. If unavailable, substitute with equal parts fresh basil and mint.
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 teaspoons vegetable or canola oil
- 1 teaspoon fresh juice from 1 lemon
- 1/2 pound carrots, peeled and cut into 1/2-inch cubes
- 1/2 pound red beets, peeled and cut into 1/2-inch cubes
- 1/2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 shiso leaves, finely minced (see note)
- Kosher salt
Combine soy sauce, honey, sesame oil, ginger, and lemon juice in a small bowl. Whisk with a fork and set aside.
Heat oil in a large lidded sauté pan over medium-high heat until shimmering. Add carrots, beets, and sweet potatoes. Toss to coat with oil, cover, and cook, shaking pan and removing lid to stir occasionally, until vegetables are soft but not mushy, 6 to 8 minutes. Add soy sauce mixture and cook, stirring frequently, until liquid has evaporated and vegetables are coated in sauce. Remove from heat, stir in shiso, season to taste with salt, and serve.