Roasted Vegetables and Miso Dressing With Sesame Seeds

Recipe excerpted from The Meat Free Monday Cookbook
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
373
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 medium carrots, peeled and cut in half lengthwise
  • 1 butternut squash, peeled, seeded and cut into wedges
  • 3 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
  • 1 garlic clove, minced
  • 1 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
19g
29%
Sugar
20g
N/A
Saturated Fat
3g
13%
Protein
5g
11%
Carbs
51g
17%
Vitamin A
1068µg
100%
Vitamin B6
0.5mg
24.9%
Vitamin C
107mg
100%
Vitamin E
5mg
26%
Vitamin K
105µg
100%
Calcium
168mg
17%
Fiber
11g
43%
Folate (food)
155µg
N/A
Folate equivalent (total)
155µg
39%
Iron
3mg
14%
Magnesium
101mg
25%
Monounsaturated
10g
N/A
Niacin (B3)
3mg
16%
Phosphorus
192mg
27%
Polyunsaturated
6g
N/A
Potassium
1202mg
34%
Riboflavin (B2)
0.2mg
11.5%
Sodium
124mg
5%
Sugars, added
9g
N/A
Thiamin (B1)
0.3mg
21%
Zinc
1mg
9%