Roasted Vegetables with Miso-Lime Dressing - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

The simple dressing would work well with many combinations of vegetables. For variety, try beets, parsnips, carrots, turnip or squash. You could substitute wedges of cabbage for the sprouts too, if fresh sprouts aren’t in season. If you want a little more salt flavor, opt for low-sodium soy sauce over table salt for more flavor with less sodium.

Ingredients

  • 8 oz. Brussels sprouts, trimmed and halved
  • 1 medium sweet potato, peeled and cubed
  • 1 medium head of cauliflower, chopped
  • 1 Tbsp. vegetable oil
  • ¼ tsp. salt
  • 2 Tbsp. lime juice
  • 1½ tsp. yellow miso paste
  • 2 Tbsp. walnut oil
  • Black pepper, to taste

Directions

  1.  Preheat oven to 400°F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.
  2. Bake, turning every 10-15 minutes, until browned and soft, 15-30 minutes.
  3. Whisk together the lime juice, miso paste and walnut oil.
  4. Toss the vegetables together with dressing to coat. Season with pepper to taste and serve warm.
Nutritional analysis per serving: Calories 185; Total Fat 11g (14% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 300mg (13% DV); Total Carbohydrate 20g (7% DV); Dietary Fiber 6g (21% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 15% DV; Vitamin C 140% DV; Vitamin K 110% DV; Folate 30% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/roasted-vegetables-with-miso-lime-dressing/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796