You are going to love these! The taste of miso and maple really bring out something special in the roast vegetables. These disappear fast in our house, we all go back for seconds. Sometimes we just make a huge batch and eat it as our main course.
The original recipe called for canola oil, but we found that by blending it half-half with sesame oil, or just using all sesame oil that the flavor was much better! Also while the original recipe called for root vegetables, you can sub almost any of your preferred veggies into it.
Miso-Maple Roasted Vegetables
- 2 pounds root vegetables cut in roughly 1/2-inch pieces
- 2 tablespoons miso paste see above
- 2 tablespoons maple syrup or honey, if you prefer
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons Sesame Oil Any avocado or canola oil will work
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).
- Chop your veggies in roughly equally sized chucks. Half-inch pieces work great.
- Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
- Toss the sauce with the cut-up root vegetables, coating them well. Transfer to the baking sheet.
- Roast, turning them periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized.