Miso Roasted Vegetables

Miso Roasted Vegetables

From Elizabeth Stein

gluten-free, vegan

Ingredients: 

1 tbsp miso

2 tbsp mirin

1 tbsp coconut sugar

½ tsp sesame oil

1 bunch carrots, peeled

1 head of cauliflower, cut into small florets

1 eggplant, sliced ½” thick round

Directions:  

Preheat oven to 425˚F.

In a small bowl, whisk together miso, mirin, coconut sugar and sesame oil. In a large bowl combine vegetables and pour miso dressing on top.

Massage with hands so vegetables soak up dressing.

Roast in the oven for 25 minutes. Place over on broil and cook for another five minutes. Serve.

Miso: A fermented soybean paste, miso is high in protein, b12, zinc and trace minerals and is great for digestion and strengthening the immune system. Although miso is usually made from soybeans, it can also be produced from rice, barley or wheat by adding a yeast mold. Be sure to look for the gluten-free variety.

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