Roasted Miso Vegetables
- 1 Zucchini
- 1 Yellow Squash
- 1 Sweet Potato
- 1 Red Onion
- 2 Carrots
- 1 Red Bell Pepper
- 1-2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 2 Garlic Cloves, minced
- 1 Tablespoon White Miso Paste
- 1/4 Cup Mirin
- 1/4 Cup Water
- Salt and pepper
Preheat the oven to 450ºF.
Wash and cut vegetables into bite size pieces.
Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, liberally. Shake the pan to coat.
Roast the vegetables in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.
Meanwhile, place the butter in a small skillet and place the skillet over medium heat. Once the butter melts, add in garlic and sauté for 1–2 minutes.
Mix in mirin and water, and whisk in the miso paste. Bring to a boil, and simmer for 1-2 minutes. Then turn the heat off.
When ready to serve, place the hot crispy vegetables on a platter and glaze with the miso butter.