Orange Miso Roasted Vegetables
Ingredients
- 7 Brussels 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
- 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
Preparation
Preheat the oven to 375°F and arrange the Brussels sprouts and butternut squash on a lined baking sheet, making sure they are not overlapping.
Drizzle olive oil and maple syrup over the vegetables and sprinkle with nutritional yeast, Chinese Five Spice, salt, and pepper. Toss the vegetables with your hands to evenly coat them.
Place the baking tray in the oven and roast the vegetables for 20 minutes.
While the vegetables are cooking, prepare the miso orange glaze. In a bowl, combine orange juice, tamari (or soy sauce), maple syrup, cornstarch, miso paste, and ginger. Use a fork to whisk the ingredients together until there are no lumps, then add minced garlic to the sauce.
Once the vegetables are done cooking, remove them from the oven and drizzle the sauce over them. Gently toss the vegetables with a spatula to coat them in the sauce. You can do this on the baking tray or transfer the vegetables to a bowl for better coating.
Place the coated vegetables back into the oven and cook for an additional 5 minutes.
Serve the orange miso roasted vegetables as desired, such as over avocado, greens, or as a Thanksgiving side dish.
