Orange Miso Roasted Vegetables
Ingredients
Miso orange glaze
- Juice of one orange
- 1 tbsp tamari or gluten free soy sauce
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 1 tsp miso paste
- Pinch of ginger powder
- 4 garlic cloves grated or minced
Vegetable prep
- 7 brussel sprouts, sliced
- 1 cup butternut squash, cubed
- 1 tbsp nutritional yeast
- 1 shallot, sliced
- 2 tsp olive oil
- 2 tsp maple syrup
- Pinch of Chinese Five Spice
- Salt and pepper
Preparation
Preheat oven to 375F and arrange vegetables on a lined baking sheet so that they are not laying overtop each other.
Drizzle olive oil and maple syrup overtop then sprinkle with five spice, salt and pepper.
With your hands, toss vegetables to evenly coat.
Place baking tray in the oven for 20 minutes.
While vegetables are cooking, combine orange juice, tamari, maple syrup, cornstarch, miso paste, and ginger in a bowl.
With a fork, carefully whisk to ensure that there are no lumps in the sauce then add in minced garlic.
Once vegetables are done cooking, remove from the oven and drizzle vegetables with sauce, gently tossing with a spatula to coat in sauce.
Place vegetables back into the oven to cook for an extra 5 minutes, then serve as desired.
Tips
Feel free to coat the vegetables with sauce on the baking tray or in a bowl to ensure even coverage.
