Roasted Vegetables with Easy Tahini-Miso Sauce

Looking for something a little different? Dip, dunk, or drizzle your way to roasted veggie happiness with this tahini-miso take on a sheet pan classic. The recipe is a Yummly original created by Edwina Clark, RDN.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time:

Cook Time: 35 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 224 kcal per serving

Ingredients

nonstick cooking spray
1 - red bell pepper
½ - white onion
4 cloves - garlic
¼ tsp - salt
2 tablespoons - canola oil
4 cups - broccoli florets
¼ cup - tahini
2 tablespoons - white miso
½ cup - warm water
2 tablespoons - lemon juice
black pepper

Instructions

Preheat the oven to 425 degrees F.
Line a baking sheet with aluminum foil. Spray liberally with nonstick cooking spray.
Cut the bell pepper and white onion into 1/2 inch squares. Separate the onion layers for even cooking.
Crush and finely mince the garlic.
In a large mixing bowl, combine the minced garlic, salt, and canola oil.
Add the broccoli florets, red bell pepper, and white onion to the bowl. Toss to coat.
Transfer the seasoned vegetables to the prepared baking sheet and spread them into a single layer.
Bake the vegetables on middle rack of oven until they are fork tender, about 25 minutes.
Check to see that vegetables are done. Remove from oven or add time as needed.
Allow vegetables to cool slightly. In the meantime, combine the tahini, miso, warm water, and lemon juice in a small bowl. Season with black pepper to taste, and whisk to combine.
Transfer the vegetables to a serving patter, and drizzle the tahini-miso mixture over them. Serve and enjoy.

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