Miso Butter Roasted Radishes
Ingredients
- 24 oz (640 g) Radishes (Easter Egg variety)
- 2 1/2 (37.5 g) Tbsp of Miyoko's Creamery Vegan Butter
- 1 1/2 (22.5 g) Tbsp Cold Mountain Miso Paste
- 1 tsp (5 ml) Toasted Sesame Oil
- 1 tsp (5 ml) Soy Sauce
- 2 tsp (10 ml) Mirin
- 2 tsp (10 ml) Rice Vinegar
- 1 tsp (5 g) Garlic Powder
- Salt & Pepper to taste
- Chopped Green Onion
- Sesame Seeds for garnish
Preparation
Prep the radishes by washing and trimming them, removing any roots or greens. Halve them, and if larger, quarter them.
Melt the vegan butter and whisk it with miso paste, toasted sesame oil, soy sauce, mirin, rice vinegar, garlic powder, salt, and pepper.
Coat the radishes with the miso butter mixture and arrange them in a single layer on a baking sheet or large baking dish.
Bake at 400°F (200°C) for 10 minutes, then flip the radishes and continue roasting for another 10-15 minutes until they are nicely browned.
Serve the roasted radishes with chopped green onions and garnish with sesame seeds.