Roasted Vegetables with Miso Sauce

Name: Roasted Vegetables with Miso Sauce Recipe
Yield: 8
Ingredients: 2 large parsnips halved lengthwise and cut into 1-in pieces; 2 large red beets cut into 1-inch pieces; 2 large carrots cut into 1 inch pieces; 24 brussel sprouts trimmed; 2 large yellow bell peppers halved seeded and cut into 1-inch pieces; 1/3 c olive oil; 2 Tb. miso paste; 2 Tb. mirin (sweet sake); 2 Tb. seasoned rice vinegar; 1 (1 inch) piece of fresh ginger (1 ounce) peeled and finely grated; 1 green onion thinly sliced (optional); 1 tsp. roasted sesame seeds (optional)

Number of Servings: 8

Ingredients

2 large parsnips, halved lengthwise and cut into 1-in pieces2 large red beets, cut into 1-inch pieces2 large carrots, cut into 1 inch pieces24 brussel sprouts, trimmed2 large yellow bell peppers, halved, seeded and cut into 1-inch pieces1/3 c olive oil2 Tb. miso paste2 Tb. mirin (sweet sake)2 Tb. seasoned rice vinegar1 (1 inch) piece of fresh ginger (1 ounce), peeled and finely grated1 green onion, thinly sliced (optional)1 tsp. roasted sesame seeds (optional)

Directions

1. Preheat oven to 400F.
2. Scatter vegetables on 2 baking sheets, tossing occassionally, until golden and tender, about 1 hour.
3. In a small bowl, combine miso, mirin, vigegar 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.

Serving Size:�Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user NRG_DIVA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving