For my Miso Roasted Winter Vegetables, I like to use a combination of sweet and savory vegetables. For sweetness, try sweet potatoes or yams, golden beets, and/or acorn squash. For savoriness, add turnips or rutabaga and red onions.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 8
Time: 45 minutes
Ingredients
- 4 lbs. winter vegetables (see headnote), peeled and seeded if needed and cut into chunks
- 3 Tbs. + 1 Tbs. neutral-tasting oil (sunflower, safflower, grapeseed, or peanut)
- 3 cloves garlic, minced
- 2 Tbs. rice vinegar or white wine vinegar
- 1½ Tbs. miso paste (any kind)
- 2 tsp. reduced-sodium soy sauce
- 2 tsp. maple syrup or brown sugar
- 1 Tbs. toasted sesame seeds
- 2 scallions, sliced (optional)
Instructions
- Preheat the oven to 425°F. Toss the vegetables with 3 Tbs. of the oil on a large, rimmed baking pan. Roast, rotating the pan at 15 minutes, until the vegetables are tender and browned in spots, 30-40 minutes.
- In a small pan over medium heat, heat the remaining 1 Tbs. oil and garlic. Cook, stirring often, until the garlic is just starting to turn golden, 1-3 minutes.
- Whisk in the vinegar, miso, soy sauce, maple syrup, and ¼ cup water. Simmer until glossy and starting to thicken, 2-3 minutes. Spoon the sauce over the roasted vegetables. Sprinkle with the sesame seeds and scallions.
Nutrition Information
Per serving (about ¾ cup):
- Calories: 140
- Total fat: 8 g
- Sat fat: 1 g
- Carbs: 17 g
- Fiber: 3 g
- Total sugar: 6 g
- Added sugar: 1 g
- Protein: 2 g
- Sodium: 190 mg
