Roasted Winter Vegetables with Miso-Lime Dressing

By cindyandmojo

Ingredients

• 8 ounces brussels sprouts, trimmed and halved lengthwise
• 1 medium sweet potato (about 8 ounces), peeled, cut in 1/2-inch cubes
• 1 medium head of cauliflower (about 1 1/2 pounds), cut into bite-size pieces
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 2 tablespoons lime juice
• 1 1/2 teaspoons yellow miso paste
• 2 tablespoons walnut oil

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Maker Talks

You probably already know that roasting winter vegetables turns them soft, caramelized and irresistible. But what you might not know is that tossing them with a three-ingredient dressing of miso paste, lime juice and walnut oil gives them a savory, bright and beguiling flavor that will make people wonder why the roasted vegetables you make are so much better than the roasted vegetables

make.


























Preheat oven to 400°F. Arrange three baking racks, evenly spaced, in the oven. (If you only have two racks or two baking sheets, bake the vegetables in batches rather than crowd them onto two baking sheets.)

Place brussels sprouts, sweet potato and cauliflower on separate rimmed baking sheets. Drizzle with oil, sprinkle with salt and toss to thoroughly coat. Bake, turning every 10-15 minutes, until browned and soft, about 15 minutes for the brussels sprouts and 25 minutes for the sweet potato and cauliflower.

Meanwhile, in a small bowl whisk together the lime juice and miso paste until smooth. Slowly drizzle in the walnut oil, whisking constantly, until thoroughly combined.

Place the roasted vegetables in a large bowl, pour in the dressing and toss to coat. Season with black pepper. Serve warm or at room temperature.

Additional Notes

• To turn this recipe into a main dish, double the dressing and use it to season cooked grains, such as quinoa, brown rice or barley. Mix dressed grains with the dressed vegetables.

wheat-free

I was thinking the same thing. Maybe half sesame/olive oil and toss some chopped walnuts into the mix?

This sounds tasty! I'd really like to try it, but have a question about the 1 Tbsp of vegetable oil, other than the walnut oil.. Why not use walnut oil for all 3 Tbsp of oil in the recipe? What other vegetable oil for that 1 Tbsp would you recommend? I've gotten so confused about which oils are healthy for you and which aren't.. and which ones you don't want to heat at high temperatures because they become unhealthy. I assume that 400 degrees would be considered high? Thanks!

@junjun: You can certainly use walnut oil to toss the vegetables before they are roasted. (My bottle of walnut oil says it can tolerate up to 400F.) But since the delicate flavor of walnut oil is lost when it is heated that high and since it is more expensive than other oils, I save it for dressings and other no-heat preparations. For roasting, I usually use grapeseed oil -- it can tolerate very high heat cooking and is virtually tasteless.

I have been lucky enough to have Anjali bring this dish over for a shared dinner party, we LICKED the plate clean. A must make!

This recipe is fabulous. It's amazing how much flavor there is with just three ingredients in the dressing. Next time I think I'll add some chopped walnuts and perhaps a little bit of agave syrup to balance out the dressing.

Couldn't find limes or miso at the supermarket tonight (must be living on the moon...), so I made it with a balsamic-walnut oil-dijon dressing. Really, really tasty. Added quinoa as the recipe suggested, and can't wait to eat it for lunches this week!

I used organic flax seed oil in the dressing and some Dulse flakes instead of salt. Very yummy. Used olive oil for the veggies and added a yellow beet; so good with the dressing. I'll be making this again and thinking of using roasted asparagus with the dressing..

Thank you for this lovely recipe! Just wanted to comment that I didn't have walnut oil or anything even close to the other oils you suggested, so I used coconut oil, both to roast the veggies and in the dressing, and it was so incredibly good. I think the lime - miso - coconut blended really well together. Just wanted to share what worked for me. Looking forward to trying the original recipe to see how it compares!

Maker Talks

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