Roasted Winter Vegetables with Miso Vinaigrette

By courtneyepowell

Ingredients

• 4 pounds winter vegetables (such as butternut squash, white and sweet potatoes, Brussels sprouts and parsnips), peeled and/or trimmed as necessary and cut into 1-inch pieces (about 8 cups)
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 2 teaspoons Asian sesame oil
• 1/4 cup rice vinegar
• 3 tablespoons white miso
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 2 tablespoons toasted sesame seeds
• 3 scallions, thinly sliced

Details

Servings 8
Adapted from health.com

Preparation

Step 1

1. Preheat oven to 400°F with racks in upper and lower thirds. Line 2 rimmed baking sheets with parchment.

2. In a large bowl, toss vegetables with olive oil and salt. Divide vegetables evenly between baking sheets, spreading them out in a single layer. Roast, stirring occasionally and switching baking sheets halfway through, until tender and very browned, 30 to 40 minutes.

3. In a small bowl, whisk together sesame oil, rice vinegar, miso, soy sauce and honey.

4. Remove vegetables from oven and transfer to a serving bowl. Immediately toss with miso vinaigrette. Scatter sesame seeds and scallions on top and serve.