Umami Roasted Vegetables Recipes

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

Ingredients

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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