To help vegetables brown evenly, give them an occasional stir while they're roasting, and slice denser veggies (like carrots), into smaller pieces than you would lighter ones (like Brussels sprouts).

Dana Cowin

Gallery

John Kernick

Recipe Summary

prep:
35 mins
cook:
40 mins
total:
1 hr 15 mins
Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F with racks in upper and lower thirds. Line 2 rimmed baking sheets with parchment.

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  • In a large bowl, toss vegetables with olive oil and salt. Divide vegetables evenly between baking sheets, spreading them out in a single layer. Roast, stirring occasionally and switching baking sheets halfway through, until tender and very browned, 30 to 40 minutes.

  • In a small bowl, whisk together sesame oil, rice vinegar, miso, soy sauce and honey.

  • Remove vegetables from oven and transfer to a serving bowl. Immediately toss with miso vinaigrette. Scatter sesame seeds and scallions on top and serve.

Nutrition Facts

240 calories; fat 8g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 6g; carbohydrates 41g; fiber 9g; cholesterol 0mg; iron 3mg; sodium 613mg; calcium 95mg.
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