Umami-Roasted Vegetables Recipe

Name: Umami-Roasted Vegetables Recipe
Total time: 40 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 or grapeseed oil; 1 teaspoon kosher salt; 2 tablespoons miso paste; 1 tablespoon soy sauce; 1 tablespoon honey or agave syrup; 2 teaspoons toasted (dark) sesame oil; 1/2 teaspoon freshly ground black pepper, plus more

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Total: 40 minutes

Servings: 4

Author : Raquel Pelzel

Ingredients

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9 to 10 cups bite-size vegetable pieces (such as broccoli, Brussels sprouts, asparagus, carrots, radishes, cauliflower, mushrooms or parsnips)3 tablespoons canola or grapeseed oil1 teaspoon kosher salt2 tablespoons miso paste1 tablespoon soy sauce1 tablespoon honey or agave syrup2 teaspoons toasted (dark) sesame oil1/2 teaspoon freshly ground black pepper, plus more

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Instructions

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Step 1

Adjust an oven rack to the middle position and preheat the oven to 425 degrees.

Step 2

Toss the vegetables with olive oil and 3/4 teaspoon salt in a large bowl. Turn out onto a rimmed sheet pan (save the bowl) and roast for 20 minutes. Stir and continue to roast until vegetables are browned and tender, 10 to 15 minutes more.

Step 3

Meanwhile, whisk together the miso, soy sauce, honey, sesame oil and pepper in the reserved bowl.

Step 4

Remove the vegetables from the oven and toss in the bowl with the glaze. Sprinkle with the remaining salt, then transfer to a platter and serve warm or at room temperature.