Menu

Roasted Vegetables with Miso Sauce

Roasted Vegetables with Miso Sauce
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/26829-rosted-veggies_1.jpg?w=150
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 60 mins

We found these earthy roasted vegetables to be the perfect accompaniment to the turkey. They're also good without the miso sauce. Look for miso paste in small tubs in the refrigerated dairy section of your supermarket.

Ingredients

2large parsnips, halved lengthwise and cut into 1-inch pieces
2large carrots, cut into 1-inch pieces
2large red beets, cut into 1-inch pieces
24-- Brussels sprouts, trimmed
2large yellow bell peppers, halved, seeded and cut into 1-inch pieces
1/3cup olive oil, divided
2tablespoons miso paste
2tablespoons mirin (sweet sake)
2tablespoons seasoned rice vinegar
1piece fresh ginger (1 ounce), peeled and finely grated
1-- green onion, thinly sliced (optional)
1teaspoon toasted sesame seeds (optional)

Instructions

  1. Preheat oven to 400F.
  2. Scatter parsnips, carrots, beets, Brussels sprouts and bell pepper on 2 baking sheets. (Do not crowd.) Drizzle with 3 tablespoons olive oil and roast, tossing occasionally, until golden and tender, about 1 hour.
  3. In the jar of a blender, combine miso, mirin, vinegar and remaining oil. Pulse until smooth. Stir in ginger.
  4. Transfer roasted vegetables to a large platter and drizzle with miso dressing. Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room temperature.

—Recipe by Corinne Trang.

Nutritional Info *per serving

  • Glycemic Load 5
  • Calories 180
  • Fat 10g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 380mg
  • Potassium 620mg
  • Carbohydrate 22g
  • Fiber 6g
  • Sugars 8g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 240%
  • Calcium 6%
  • Iron 10%
Follow

Get every new post delivered to your Inbox.

Join 306 other followers