Description
A vibrant and delicious traybake featuring seasonal vegetables roasted with a sweet and savory miso glaze, perfect for Easter celebrations.
Ingredients
Scale
- 1 lb mixed seasonal vegetables (e.g., bell peppers, carrots, zucchini, asparagus)
- 2 tablespoons miso paste
- 2 tablespoons olive oil
- 2 tablespoons maple syrup or honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped fresh herbs for garnish (e.g., green onions, cilantro)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together the miso paste, olive oil, maple syrup, minced garlic, salt, and pepper.
- Chop the mixed seasonal vegetables into bite-sized pieces and place them on a baking tray.
- Drizzle the miso glaze over the chopped vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on the tray.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven, garnish with fresh herbs, and serve warm.
Notes
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. For extra flavor, try adding a sprinkle of sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg