Roasted Vegetables and Miso Dressing With Sesame Seeds

Recipe excerpted from The Meat Free Monday Cookbook
Staff Writer
roasted vegetables and miso

Tara Fisher

The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.

4
Servings
530
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium carrots, peeled and cut in half lengthwise
  • butternut squash, peeled, seeded and cut into wedges
  • small-medium parsnips, peeled and halved (or quartered if they are large)
  • 2  Tablespoons  olive oil
  • 3  Cups  broccoli, trimmed
  • 2  Tablespoons  honey
  • 1  Tablespoon  mixed black and white sesame seeds

For the Miso Dressing

  • 3  Tablespoons  toasted sesame oil
  • 2  Teaspoons  freshly grated ginger
  • garlic clove, minced
  • heaping teaspoon yellow miso paste
  • 1  Tablespoon  tablespoon rice vinegar

Directions

Preheat the oven to 375°F.

Prepare the vegetables, then combine the carrots, squash, and parsnips in a large bowl and toss with 1–2 tablespoons olive oil. Arrange the veggies in a roasting pan in a single layer and cook on the middle shelf of a preheated oven for about 25 minutes or until tender and starting to brown at the edges.

Add the broccoli to the pan, drizzle the vegetables with 1 tablespoon of the honey, and sprinkle with the sesame seeds.

Return to the oven and cook for another 5 minutes to caramelize.

 

For the Miso Dressing

While the vegetables are cooking, prepare the dressing. Spoon the remaining tablespoon of honey into a small bowl, add the other dressing ingredients, and whisk lightly to combine.

Arrange the warm honey-roasted vegetables on a platter, drizzle with the dressing, and serve.

Nutritional Facts

Total Fat
38g
54%
Sugar
5g
6%
Saturated Fat
12g
50%
Cholesterol
108mg
36%
Carbohydrate, by difference
14g
11%
Protein
32g
70%
Vitamin A, RAE
4µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
43mg
4%
Choline, total
105mg
25%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
73mg
23%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
358mg
51%
Selenium, Se
39µg
71%
Sodium, Na
104mg
7%
Water
100g
4%
Zinc, Zn
7mg
88%