Umami Roasted Vegetables Recipes

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UMAMI-ROASTED VEGETABLES



Umami-Roasted Vegetables image

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

9 to 10 cups bite-size vegetable pieces (such as broccoli, Brussels sprouts, asparagus, carrots, radishes, cauliflower, mushrooms, or parsnips)
3 tablespoons canola, grapeseed, or olive oil
1 teaspoon kosher salt
Freshly ground black pepper to taste, plus 1/2 teaspoon for the miso glaze
2 tablespoons miso paste
1 tablespoon soy sauce
1 tablespoon honey or agave syrup
2 teaspoons toasted (dark) sesame oil

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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