Monday, December 13, 2010

Roasted Vegetables with Miso Sauce

Serves 8 (Can be easily halved)
Recipe by Corinne Trang of Relish Magazine
Husband-Tested in Alice’s Kitchen

When I cut up these winter vegetables for this dish and spread them out on the sheet pan for roasting, they looked like the colors of a bright autumn day. This dish got a big thumbs-up from all those at the table, so I will definitely make this again. It took no time at all to prep and I was able to make the sauce in advance which makes this a great dish for a fall or winter dinner party. Look for miso paste (red or white) in small tubs in the refrigerated dairy section of Lost River Market & Deli. You’ll find mirin and rice vinegar in the Asian section of the store.

2 large parsnips, halved lengthwise and cut into 1-inch pieces
2 large red beets, cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
24 Brussels sprouts, trimmed (Halve them if they are large.)
2 large yellow bell peppers, halved, seeded and cut into 1-inch pieces
1/3 cup olive oil, divided
2 tablespoons miso paste (Keep this ingredient in the fridge.)
2 tablespoons mirin (sweet sake)
2 tablespoons rice vinegar or brown rice vinegar
1 (1-inch) piece fresh ginger (1 ounce), peeled and finely grated or 1 heaping teaspoon of chopped ginger from jar
1 green onion, thinly sliced
1 teaspoon toasted sesame seeds
1. Preheat oven to 400 F.
2. Scatter parsnips, beets, carrots, Brussels sprouts and bell pepper on 2 baking sheets. (Do not crowd, otherwise the vegetables will steam.) Drizzle with 3 tablespoons olive oil and roast, tossing occasionally, until golden and tender, about 20 or 30 minutes or so. (The original recipe said roast the veggies for an hour, but my oven apparently bakes hot, because it only took about 25 minutes. So, I would say to check after 20 minutes.)
3. In a small bowl, combine miso, mirin, vinegar and remaining oil. Whisk until smooth. Stir in ginger.
4. Transfer roasted vegetables to a large platter and drizzle with miso dressing. Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room temperature.

Nutritional Information Per serving: 180 calories, 10g fat, 0mg cholesterol., 4g protein., 20g carbs., 5g fiber, 320mg sodium


LGazarian said...

Delightfully delicious!

Anonymous said...

I made this w/out mirin or br rice vinegar. I used 4 T Balsamic vinegar & it was great. Made it for an xmas potluck w/the proper ingredients & it was a hit. I liked it both ways.
janet k