Miso Roasted Vegetables: Elevate Your Dinner Game Tonight
Discover the irresistible umami flavors of Miso Roasted Vegetables, a customizable and nutrient-packed side dish perfect for any dinner.
Equipment
- Mixing bowl
- Baking sheet
- Oven
Ingredients
Dressing
- 3 tablespoons Miso Paste Can substitute with tahini
- 2 tablespoons Soy Sauce Opt for low-sodium if desired
- 2 tablespoons Tahini Nut butter can be used as an alternative
- 3 tablespoons Olive Oil Avocado oil can be a substitute
- 2 cloves Garlic Fresh minced is recommended
- to taste Salt
- to taste Pepper
Vegetables
- 2 medium Purple Sweet Potatoes Can substitute with regular sweet potatoes
- 3 large Carrots Any root vegetable can replace
- 1 medium Yellow Onion Shallots or red onions are suitable swaps
- 1 head Broccoli Crown Cauliflower or Brussels sprouts can be used
Instructions
Preparation
- Wash, peel, and chop your vegetables into uniform pieces.
- In a mixing bowl, whisk together miso paste, soy sauce, tahini, olive oil, minced garlic, and a splash of water until smooth.
- Pour the dressing over the chopped vegetables and toss gently until evenly coated.
- Spread the dressed vegetables in a single layer on a parchment-lined sheet pan. Roast in a preheated oven at 400°F (204°C) for 35-45 minutes, flipping halfway through.
- Remove from the oven and let them cool slightly before serving.
Notes
Optional: Sprinkle with sesame seeds before serving for added crunch.