Umami Roasted Vegetables Recipes
UMAMI-ROASTED VEGETABLES
Tossing roasted veggies with a miso glaze is a fast way to make a workhorse weekday dish extra special. Feel free to use any vegetables you have lingering in the fridge, from carrots to cabbage, asparagus to Brussels sprouts. Quicker-cooking tender veg--say asparagus or zucchini--should be added after the first 20 minutes of cooking.
Provided by Raquel Pelzel
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
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- 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.
- Meanwhile, whisk together the miso, soy sauce, honey, sesame oil and pepper in the reserved bowl.
- 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.
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