Miso Glazed Hasselback Potatoes and Vegetables

Have 3 medium Yukon gold potatoes ready.

Place one potato between two chopsticks lengthwise and slice into thin slices, leaving 1/4 inch uncut at the bottom. Repeat for the other two potatoes.

Brush all potatoes generously with olive oil, getting between the slices. Sprinkle lightly with salt and brush again.

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

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.

After 40 minutes, remove potatoes from oven and brush generously with miso glaze.

Bake for another 10 minutes, then remove and brush with glaze again.

Bake until tender crisp.

Remove from oven, brush with toasted sesame oil and the remaining miso glaze.

Serve immediately.

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