Honey-Roasted Vegetables With Miso Dressing

5 years ago
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Honey-Roasted Vegetables With Miso Dressing
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Roasting vegetables in the oven is my favorite ways to cook them. It’s healthy. And they taste really good because they get caramelized and a little crispy. I’ll show you the veggies I used but you can substitute as you wish.

First, clean and cut your vegetables. I used some baby carrots… These are even easier to use than regular carrots because all you have to do is peel them and cut off the ends…

When I was at the market, I saw these purple carrots, so I had to try them… Purple carrots have even more health benefits than their orange cousins. They contain anthocyanins — the same antioxidant that gives blueberries their color. They improve memory, help your eyes, and can protect against heart attacks. If you see these strangely pretty carrots, buy them.

I cut these into large pieces. Look how pretty they are…

Next, some butternut squash… Then, toss them all together with a little olive oil, and roast them in the oven. Butternut squash is a good source of vitamins A and C, and it also contains a lot of potassium, making it a good choice for those concerned about maintaining healthy blood pressure.

Now, add broccoli…

Drizzle with honey, sprinkle with sesame seeds, and roast a little bit more. Sesame seeds contain ligands. These are compounds that slow the growth of cancer cells. Black sesame seeds have anti-aging properties. They taste good on almost all vegetables and salads, so keep some on hand to sprinkle on whatever you can.

Make the miso dressing…

Put the beautifully caramelized hot roasted vegetables on a platter, toss with a little dressing, and serve.

Honey-Roasted Vegetables With Miso Dressing
(Serves 6 as a side dish)
Adapted from:The Meat Free Monday Cookbook

10 large or 15 smaller baby carrots
2 large purple carrots, cut lengthwise in half, then cut in thirds
1 butternut squash, cut into 2-in pieces
2 Tbs extra virgin olive oil
1 head broccoli, cut into florets
2 Tbs honey (if using raw honey, heat briefly so it’s pourable)
2 Tbs sesame seeds (black or white, or a combination of the two)

For dressing:
1 Tbs honey
3 Tbs Asian toasted sesame oil
1 tsp grated fresh ginger
1-1/2 tsp yellow or white miso paste
1 tbs brown rice vinegar

Preheat oven to 375 degrees.

Toss baby carrots, purple carrots, and squash with oil. Spread in a single layer on a rimmed baking sheet and roast until edges start to brown and vegetables are tender. Add broccoli, drizzle with 1-Tbs honey and sprinkle with sesame seeds. Return to oven and roast 5 minutes more.

Make dressing: Whisk all ingredients in small bowl.

Put roasted vegetables on platter and drizzle with some of the dressing (add half of dressing and then taste to see if it needs more).

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