Roasted Winter Vegetables with Miso Vinaigrette
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
Remove vegetables from oven and transfer to a serving bowl. Immediately toss with miso vinaigrette. Scatter sesame seeds and scallions on top and serve.