4 pounds winter vegetables (such as butternut squash, white and sweet potatoes, Brussels sprouts and parsnips), peeled and/or trimmed as necessary and cut into 1-inch pieces (about 8 cups)
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
2 teaspoons Asian sesame oil
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons toasted sesame seeds
3 scallions, thinly sliced
How to Make It
Preheat oven to 400°F with racks in upper and lower thirds. Line 2 rimmed baking sheets with parchment.
In a large bowl, toss vegetables with olive oil and salt. Divide vegetables evenly between baking sheets, spreading them out in a single layer. Roast, stirring occasionally and switching baking sheets halfway through, until tender and very browned, 30 to 40 minutes.
In a small bowl, whisk together sesame oil, rice vinegar, miso, soy sauce and honey.
Remove vegetables from oven and transfer to a serving bowl. Immediately toss with miso vinaigrette. Scatter sesame seeds and scallions on top and serve.
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