Umami-Roasted Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 184
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 707
- Total: 45 min
- Active: 45 min
Ingredients
9 to 10 cups bite-size vegetable pieces (such as broccoli, Brussels sprouts, asparagus, carrots, radishes, cauliflower, mushrooms, or parsnips)
3 tablespoons canola, grapeseed, or olive oil
1 teaspoon kosher salt
Freshly ground black pepper to taste, plus 1/2 teaspoon for the miso glaze
2 tablespoons miso paste
1 tablespoon soy sauce
1 tablespoon honey or agave syrup
2 teaspoons toasted (dark) sesame oil
Directions
- Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
- Toss the vegetables with the canola oil, 3/4 teaspoon of the salt and black pepper to taste in a large bowl, and turn out onto a rimmed sheet pan (save the bowl). Roast, stirring after 20 minutes, until the vegetables are browned and tender, 30 to 35 minutes total.
- Whisk together the miso, soy sauce, honey, sesame oil, and the 1/2 teaspoon black pepper in the reserved bowl.
- Remove the vegetables from the oven and toss in the bowl with the glaze. Sprinkle with the remaining 1/4 teaspoon of salt, then transfer to a platter and serve.
Cook’s Note
The roasted vegetables will keep, in an airtight container in the refrigerator, for 3 days.