This sweet and savory miso sauce can incredibly rich and deep flavor to your roasted vegetables. Not only it is delicious but is also packed with essential nutrients such as vitamins, minerals, and antioxidants of vegetables and is a great way to get probiotics in your diet.It is really easy to make and best way to get all the goodies of vegetables and miso in one dish!!
Course Side Dish
Keyword easy, gluten free, healthy, Japanese inspired, miso, vegan
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4servings (as a side)
Ingredients
Roasted vegetables;
1mediumonion - diced
2cupsbroccoli florets
1mediumzucchini - sliced
1mediumred pepper - diced
2cupsbutternut squash - diced
4clovesgarlic - minced
2tbspcoconut oil - melted
salt and pepper
Miso sauce;
2tbspMiso - I recommend to use Shinsyu-miso, See the recioe note(*1)
1tbspCooking Sake (rice wine) - See the recipe note (*2)
1tbspmaple syrup
Instructions
Preheat the oven to 210℃( 400℉)Line the baking pan with parchment paper or coat with nonstick spray.
Place all the prepared vegetables and melted coconut oil in a large bowl, toss to coat with oil evenly.
Place vegetables on prepared baking pan evenly.
Place into preheated oven and bake for 10 minutes. Blend the ingredients for miso sauce while roasting the vegetables.
After roasting 10 minutes, remove the vegetables from the oven, drizzle the sauce over the vegetables, toss, and place them back to the oven. Roast for another 15 minutes or until vegetables are cooked though and miso gets "caramelized".
Notes
*1) You can youse red or white miso but this recipe is best with Shinsyu miso. It is a miso that are made in Shinsyu area of Japan and quite standard type of miso. Shinyu- miso is milder than red miso and saltier than white miso so has good balance of the flavor and works well with various dishes. *2) If you cannot find the real sake that is made only with pure natural ingredients, you can try using white wine or Mirin (sweet rice wine). I have't try them so I cannot promise though!!