Ginger Miso Roasted Winter Vegetables

• 1 medium butternut squash, peeled and cubed
• 1 large sweet potato, peeled and cubed
• 1 red onion, cut into wedges
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons miso paste
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons sesame seeds (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss the cubed butternut squash, sweet potato, red onion, and Brussels sprouts with olive oil, miso paste, ginger, garlic, sesame oil, salt, and pepper until evenly coated.
3. 3 Spread the vegetables in a single layer on a parchment-lined baking sheet.
4. 4 Roast in the preheated oven for 30 minutes, stirring halfway through, until vegetables are tender and caramelized.
5. 5 Optional: Sprinkle with sesame seeds during the last 5 minutes of roasting.
6. 6 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Measuring cups and spoons
• Vegetable peeler and knife

Variations

• Add roasted chickpeas for extra protein.
• Incorporate other winter vegetables like parsnips or carrots.

Substitutions

• Substitute miso paste with a soy sauce and tahini blend for a similar umami flavor.
• Use coconut oil instead of olive oil for a dairy-free option.

Pairings

• A crisp green salad with a lemon vinaigrette.
• A glass of dry riesling or a hoppy IPA.

Nutrition

Tips

• For even roasting, make sure the vegetables are in a single layer.
• Use white or red miso paste depending on your flavor preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve alongside a hearty grain like quinoa or brown rice.
• Pairs wonderfully with a simple tofu stir-fry.

FAQ