Miso and Cider Vinegar Roasted Winter Vegetables

miso-roasted-squash-carrot-onion

miso-roasted-squash-onion-carrot-prep-ii

Use whatever combination of winter roots, tubers and squash you have on hand. Toss in some chunks of onion for variety. Skip the fresh herbs if you don’t have any as it’s nice and bright even without.

 

Serves 4

 

1 delicata squash, cut in half lengthwise, seeds and strings scraped out and then cut into quarters lengthwise and then crosswise into chunks

4-5 medium carrots, scrubbed, trimmed and cut into 1/3-inch slices on the bias

1 onion, roughly chopped

1 generous tablespoon white miso

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes or 1 small serrano pepper, minced

2 tablespoons cider vinegar

2 tablespoons olive oil

Salt to taste

3 tablespoons chopped cilantro or parsley

 

Preheat oven to 375 degrees.

 

Spread the vegetables on a sheet pan. Mix the remaining ingredients, except the salt, in a small bowl and drizzle over the vegetables. Be sure to use all the dressing/marinade and toss the vegetables so they are evenly coated. Roast for about 30 minutes, stirring several times during the roasting, until the vegetables are tender and browning in spots. Toss with the herbs, if using, taste and adjust seasoning with salt if needed. Serve hot or warm.

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