Miso Roasted Winter Vegetables | Center for Science in the Public Interest

Name: Miso Roasted Winter Vegetables | Center for Science in the Public Interest
Ingredients: 4 lbs. winter vegetables (see headnote), peeled and seeded if needed and cut into chunks; 3 Tbs. + 1 Tbs. neutral-tasting oil (sunflower, safflower, grapeseed, or peanut); 3 cloves garlic, minced; 2 Tbs. rice vinegar or white wine vinegar; 1½ Tbs. miso paste (any kind); 2 tsp. reduced-sodium soy sauce; 2 tsp. maple syrup or brown sugar; 1 Tbs. toasted sesame seeds; 2 scallions, sliced (optional)

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For my Miso Roasted Winter Vegetables, I like to use a combination of sweet and savory vegetables. For sweetness, try sweet potatoes or yams, golden beets, and/or acorn squash. For savoriness, add...

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Ingredients

4 lbs. winter vegetables (see headnote), peeled and seeded if needed and cut into chunks
3 Tbs. + 1 Tbs. neutral-tasting oil (sunflower, safflower, grapeseed, or peanut)
3 cloves garlic, minced
2 Tbs. rice vinegar or white wine vinegar
1½ Tbs. miso paste (any kind)
2 tsp. reduced-sodium soy sauce
2 tsp. maple syrup or brown sugar
1 Tbs. toasted sesame seeds
2 scallions, sliced (optional)