Vegetables that taste good are the vegetables I want to eat. These Charred Maple Miso Roasted Vegetables are a little sweet and a little spicy, and melt in your mouth with a crispy exterior and smooth interior. You’ll need them every night, and they’re perfect for quick weeknight dinners and exciting weekend feasts.
- FOR THE MAPLE MISO SAUCE:
- 4 tablespoons Grass-fed butter, melted
- 2 tablespoons Olive oil
- ¼ cups White Miso Paste
- 2 tablespoons Maple syrup or honey
- FOR THE VEGETABLES:
- 2 cups Carrots
- 2 cups Brussels sprouts
- 1 pinch Crushed red pepper flakes
Preheat oven to 400ºF and line two 18×13 rectangular baking sheets with parchment paper.
Prepare the maple miso sauce. In a small saucepan, melt the butter over low heat until melted (don’t let it brown!). Immediately turn off the heat and stir in the olive oil. Whisk white miso paste and maple syrup until smooth. Note that this will take 2-3 minutes of whipping and the mixture will thicken as it combines. Put aside.
Wash, scrub and dry the vegetables. Peel the carrots (optional) and cut them into 1-inch-thick rounds. Slice Brussels sprouts (also optional) and cut each in half lengthwise. If the sprouts are smaller, about the size of the tip of your thumb, you can leave them whole. Regardless of how you cut the vegetables, carrots and Brussels sprouts should be about the same size.
Combine the vegetables in a bowl with the maple miso sauce and toss to coat the vegetables well. Divide the vegetables evenly between the two baking sheets and spread them out, making sure neither sheet is too crowded. Sprinkle with a pinch of crushed red pepper flakes.
Bake at 400ºF for 15 minutes, then turn the sheets back and forth and bake for an additional 15 minutes. Check tenderness with a fork – you should feel some resistance when piercing.
Grill vegetables for 3 to 4 minutes or until lightly charred. Remove from the oven and let cool slightly. Sprinkle with salt and pepper, to taste. Serve immediately and store leftovers in an airtight container in the fridge for up to 5 days. Enjoy!