Miso Glazed Vegetables
Kate Burke
Photo by Kate Burke
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 25 Minutes
Spicy, Sweet, Umami Rich Roasted Vegetables
Ingredients
- 2 tablespoon Ghee
- 2 tablespoon Shiro Miso
- 2 teaspoon Extra Virgin Olive Oil
- 2 Dates
- 1 teaspoon Honey
- 2 teaspoon Coconut Aminos
- 1 teaspoon Pomegranate Molasses
- 1 teaspoon Rice Vinegar
- 3.5 cup Sweet Potatoes, Diced
- 5-6 Shallots, Quartered
- 12 ounce Broccoli, Cut into florets
Featured Video
Directions
- Step 1
Preheat oven to 400 degrees fahrenheit. Line two baking sheets with parchment paper.
- Step 2
Blend ghee, shiro miso, extra virgin olive oil, dates, honey, coconut aminos, pomegranate molasses and rice vinegar in a blender. Mixture will be thick. If it is too thick to blend, add 1-2 Tbsp of water.
- Step 3
Place diced sweet potatoes, quartered shallots and broccoli florets in a large bowl. Toss with mixture from step two. Spread on two sheet pans. Roast at 400 degrees for 25 minutes or until golden brown and tender. **Please Note** I used a convection oven so the cooking time may be slightly longer in a traditional oven.