Miso-Glazed Hasselback Potatoes and Vegetables

1. Have 3 medium Yukon gold potatoes ready and place one between two chopsticks lengthwise, slicing into thin slices while leaving 1/4 inch uncut at the bottom, then repeat for the other two potatoes.

2. Brush all potatoes generously with olive oil, ensuring it gets between the slices, sprinkle lightly with salt, and brush again.

3. Bake the potatoes on a baking sheet at 425F for about 40 minutes, brushing with oil every 15 minutes until they start to brown.

4. Meanwhile, make the glaze by whisking together 1 tablespoon mellow miso, 1.5 teaspoons low-sodium tamari, 0.5 sambal oelek, 1 teaspoon lemon juice, 2.5 teaspoons maple syrup, a pinch of ginger powder, and 1 teaspoon water.

5. Remove the potatoes from the oven after 40 minutes and brush them generously with the miso glaze.

6. Bake for another 10 minutes, then remove from the oven and brush with glaze again.

7. Continue baking until the potatoes are tender crisp.

8. Remove from the oven and brush with toasted sesame oil and the remaining miso glaze, then serve immediately.

Tips

1. For roasting veggies, brush them with the miso glaze about 10 minutes before the end of roasting and brush again after removing from the oven.