Ingredients
- Roasted Winter Vegetables with Miso-Lime Dressing
- Serves 4
- 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
- Black peppe
Preparation
Step 1
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
• In the summer, try this recipe with grilled vegetables (zucchini, eggplant, even kale) instead of roasted.
• 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.