Recipe for miso-glazed roasted vegetables

Seasonal vegetables roasted in the oven, then glazed with a lightly caramelized miso glaze. The miso paste adds depth of umami, balanced by a touch of sweetness and a hint of acidity. The result: vegetables that are tender to the core, crisp...

Author

iRASSHAi

Servings

4

Category

Main course

Kitchen

Japanese

Ingredients

• 2 carrots
• 1 sweet potato
• 3 potatoes
• 1 red onion
• 2 tomatoes
• 2 tablespoons of neutral oil
• 1 pinch fine salt
• Freshly ground pepper
• 1 ½ tablespoons white miso
• 1 tablespoon red miso (for added depth)
• 1 ½ tablespoons of maple syrup or honey
• 1 tablespoon soy sauce
• 2 tablespoons water
• 1 teaspoon toasted sesame oil
• 1 tablespoon of toasted black sesame seeds
• Finely grated zest of ½ lime

Directions

1. Cut the vegetables into even pieces.
2. Preheat the oven to 200°C (convection).
3. Toss the vegetables in oil, salt, and pepper.
4. Arrange them in a single layer on a baking sheet.
5. Bake for 30 to 35 minutes, turning halfway through.
6. Goal: Even coloring and a soft, melt-in-your-mouth center.
7. In a small saucepan, combine all the ingredients for the glaze.
8. Heat over low heat for 3 to 4 minutes until it reaches a glaze-like consistency (similar to light syrup).
9. Take the vegetables out.
10. Pour the warm glaze over them and gently toss to coat.
11. Return to the oven for another 8 to 10 minutes.
12. The glaze should adhere and become glossy without burning.
13. Add a few drops of toasted sesame oil.
14. Sprinkle with black sesame seeds and lime zest just before serving.