Miso roasted vegetables
Miso roasted vegetables prepared by marinating assorted vegetables in a miso-based sauce and roasting until tender.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Carrot | 3 | Count |
| Sweet Potato | 2 | Count |
| Red Bell Pepper | 2 | Count |
| Broccoli | 1 | Head |
| Zucchini | 2 | Count |
| Olive Oil | 60 | Milliliters |
| White Miso Paste | 100 | Grams |
| Soy Sauce | 30 | Milliliters |
| Honey | 30 | Milliliters |
| Rice Vinegar | 15 | Milliliters |
| Garlic | 3 | Clove |
| Ginger | 1 | Inch |
| Sesame Seeds | 2 | Tbsp |
| Green Onion | 2 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, combine olive oil, white miso paste, soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the marinade.
- Add the prepared vegetables to the bowl and toss until they are well coated with the marinade.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
- Remove from the oven and sprinkle with toasted sesame seeds and sliced green onions before serving.
Kitchen equipment
Parchment PaperLarge Mixing BowlBaking Sheet