Roasted Veggies with Tahini Miso Dressing
- 8 red potatoes, cut into bite sized pieces
- 4 c Brussels sprouts
- 1 large red onion, chopped
- 1 red pepper, sliced into 2″ strips
- 1/2 c olive oil
- 1/4 c soy sauce
- 1 T herbes de Provence
- 1/2 c Tahini
- 1/3 c red miso paste
- 1/4 c rice wine vinegar
- 1 ″ piece of fresh ginger, minced
Preheat the oven to 400F.
In a baking pan, toss the veggies with the oil, soy sauce, and herbes de Provence.
Bake for one hour, stirring the veggies every 15 minutes, so that they cook evenly.
To make the dressing: Whisk the tahini, miso, vinegar, and ginger together. Add water 1T at a time, until the dressing reaches a creamy consistency.
Serve the veggies with the sauce along side.