Quick and easy roasted vegetable recipe with a twist of miso, which adds earthy tones to the sweet and spicy marinade.
Equipment
- Oven proof dish with lid (can use kitchen foil instead of lid)
- Measuring cups
Ingredients
- 1 tsp dried chillies (more to taste)
- 1tbsp minced garlic
- 1tbsp minced ginger
- Fresh Coriander (optional)
- Vegetables of choice: Carrots, Parsnips, Onions, Brussel Sprouts, Broccoli, Peppers
Method
- Preheat oven to 200°C.
- Wash, peel and chop your chosen vegetables and place into oven proof dish.
- Place all the ingredients for the miso sauce into a small bowl and mix together.
- Pour the sauce over the vegetables and mix so the sauce covers all evenly.
- Cover the ovenproof dish with the lid or kitchen foil, and place it into the oven for 30 mins
- After 30 mins, remove the lid/ foil and cook for another 5-10mins
- Remove from the oven
- Sprinkle sesame seeds on top & coriander if you are using this. Serve and enjoy!
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