Roasted Winter Vegetables with Miso Vinaigrette

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).

Yields: Serves: 8

Prep Time time: 35 minutes

Cook Time time: 40 minutes

Ingredients

  • 4 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 extra-virgin olive oil

  • 1 kosher salt

  • 2 Asian sesame oil

  • 1/4 rice vinegar

  • 3 white miso

  • 1 soy sauce

  • 2 honey

  • 2 toasted sesame seeds

  • 3 scallions, thinly sliced

Nutrition

calories 240

fat 8g

saturated fat 1g

monounsaturated fat 0.0g

polyunsaturated fat 0.0g

protein 6g

carbohydrate 41g

fiber 9g

cholesterol 0.0mg

iron 3mg

sodium 613mg

calcium 95mg

Directions

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