Roasted Miso Glazed Vegetables

• •3 cups Broccoli florets
• •2 medium Carrots
• •1 medium Red bell pepper
• •1 medium Zucchini or Yellow Squash
• •0.5 medium Red onion
• •1 cup Cremini mushrooms
• •2 tablespoons Olive oil or neutral oil
• •3 tablespoons White Miso paste (shiro miso)
• •2 tablespoons Soy sauce
• •1 tablespoon Mirin
• •1 teaspoon Toasted sesame oil
• •2 cloves Garlic
• •1 teaspoon Fresh ginger
• •1 tablespoons Water
• •1 teaspoon Sesame seeds
• •2 Green onions

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.

2. 2

   Prepare the vegetables: Wash and chop all vegetables according to the ingredient list. Ensure pieces are roughly similar in size (e.g., broccoli florets, sliced carrots, bell pepper pieces, zucchini half-moons, red onion wedges, halved mushrooms) to ensure even cooking.

3. 3

   In a small bowl, whisk together the white miso paste, soy sauce, mirin, toasted sesame oil, minced garlic, grated ginger, and 1 tablespoon of water until smooth. If the glaze is too thick to coat easily, add another teaspoon of water until it reaches a pourable consistency.

4. 4

   In a large mixing bowl, combine all the prepared vegetables. Drizzle with 2 tablespoons of olive oil and toss well to coat evenly.

5. 5

   Pour the miso glaze over the oiled vegetables and toss thoroughly until all the vegetables are well coated with the savory glaze.

6. 6

   Spread the glazed vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan; if necessary, use two baking sheets to ensure vegetables roast rather than steam, promoting caramelization.

7. 7

   Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly caramelized at the edges. Cooking time may vary depending on your oven and the specific vegetables used.

8. 8

   Remove from the oven. Transfer the roasted vegetables to a serving dish. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately as a flavorful and healthy side dish.

Chef's Tips

• 💡**Don't Overcrowd the Pan:** This is crucial for achieving crispy, caramelized roasted vegetables. If the pan is too full, the vegetables will steam instead of roast. Use two baking sheets if needed.
• 💡**Customize Your Veggies:** Feel free to substitute or add other seasonal vegetables like asparagus, green beans, Brussels sprouts, sweet potato cubes, or parsnips. Adjust roasting times as needed for denser or quicker-cooking vegetables.
• 💡**Miso Flavor Profile:** White miso (shiro miso) is generally preferred for its milder, slightly sweet, and well-balanced flavor in this glaze. For a deeper, saltier, and more robust umami, you could use a small amount of red miso (aka miso), but consider reducing the soy sauce slightly to manage the saltiness.
• 💡**Even Coating is Key:** Ensure all vegetables are thoroughly coated with the miso glaze for maximum flavor in every bite. A large mixing bowl and vigorous tossing will help achieve this.