Name: Roasted Winter Vegetables with Miso Vinaigrette
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: Serves: 8
Ingredients: 4 pounds winter vegetables (such as butternut squash, white and sweet potatoes, Brussels sprouts and parsnips), peeled and/or trimmed as necessary and cut into 1-inch pieces (about 8 cups); 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 2 teaspoons Asian sesame oil; 1/4 cup rice vinegar; 3 tablespoons white miso; 1 tablespoon soy sauce; 2 tablespoons honey; 2 tablespoons toasted sesame seeds; 3 scallions, thinly sliced

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John Kernick

Recipe Summary

prep:

35 mins

cook:

40 mins

total:

1 hr 15 mins

Yield:

Serves: 8

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

In a small bowl, whisk together sesame oil, rice vinegar, miso, soy sauce and honey.
Step 4

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

Per Serving:

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

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Roasted Winter Vegetables with Miso Vinaigrette

Ingredients

Directions

Nutrition Facts

All Reviews for Roasted Winter Vegetables with Miso Vinaigrette

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Roasted Winter Vegetables with Miso Vinaigrette

Ingredients

Directions

Nutrition Facts

All Reviews for Roasted Winter Vegetables with Miso Vinaigrette