4
5 ratings

Roasted Vegetables and Miso Dressing With Sesame Seeds

Recipe excerpted from The Meat Free Monday Cookbook

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.

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
Servings4
Calories Per Serving373
Total Fat19g29%
Sugar20gN/A
Saturated3g13%
Protein5g11%
Carbs51g17%
Vitamin A1068µg100%
Vitamin B60.5mg24.9%
Vitamin C107mg100%
Vitamin E5mg26%
Vitamin K105µg100%
Calcium168mg17%
Fiber11g43%
Folate (food)155µgN/A
Folate equivalent (total)155µg39%
Iron3mg14%
Magnesium101mg25%
Monounsaturated10gN/A
Niacin (B3)3mg16%
Phosphorus192mg27%
Polyunsaturated6gN/A
Potassium1202mg34%
Riboflavin (B2)0.2mg11.5%
Sodium124mg5%
Sugars, added9gN/A
Thiamin (B1)0.3mg21%
Zinc1mg9%