Thanksgiving

Roasted Vegetables with Miso Sauce is for Dinner.

Roasted Vegetables with Miso Sauce takes several minutes to prepare.

Roasted Vegetables with Miso Sauce takes several minutes to cook.

Roasted Vegetables with Miso Sauce makes 8 servings.

The ingredients for Roasted Vegetables with Miso Sauce are:

2 large parsnips, halved lengthwise and cut into 1-in pieces
2 large red beets, cut into 1-inch pieces
2 large carrots, cut into 1 inch pieces
24 brussel sprouts, trimmed
2 large yellow bell peppers, halved, seeded and cut into 1-inch pieces
1/3 c olive oil
2 Tb. miso paste
2 Tb. mirin (sweet sake)
2 Tb. seasoned rice vinegar
1 (1 inch) piece of fresh ginger (1 ounce), peeled and finely grated
1 green onion, thinly sliced (optional)
1 tsp. roasted sesame seeds (optional)

Here is how you make Roasted Vegetables with Miso Sauce:

1. Preheat oven to 400F.2. Scatter vegetables on 2 baking sheets, tossing occassionally, until golden and tender, about 1 hour.3. In a small bowl, combine miso, mirin, vigegar and remaining oil. Whisk until smooth. Stir in ginger.4. Transfer roasted vegetables to a large platter and drizzle with miso dressing. Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room temperature. Serving Size:?Serves 8Number of Servings: 8Recipe submitted by SparkPeople user NRG_DIVA.

The nutritional information for Roasted Vegetables with Miso Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 181.7

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 160.7 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 5.4 g
• Protein: 3.7 g

Roasted Vegetables with Miso Sauce is Asian cuisine.

The dietary needs meet for Roasted Vegetables with Miso Sauce is Vegetarian