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Recipe by Erin Grunstein

Roasted Green Vegetables with Tahini Miso Sauce

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Roasted Green Vegetables with Tahini Miso Sauce
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Sesame
25 Minutes
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Carb - No Refined Sugar - Keto

This dressing takes simple roast vegetables to a new level of yum! You can use other vegetables, such as brussels sprouts and green beans.

Ingredients

Vegetables

  • 1 bunch asparagus (see note)

  • 1 cup sugar snap peas

  • 1 head of broccoli, cut into florets

  • a few tablespoons good quality olive oil, such as Bartenura Extra-Virgin Olive Oil

  • salt

  • black pepper

Sauce

  • 1 tablespoon Mighty Sesame Tahini

  • 1 tablespoon miso paste

  • 1 tablespoon chopped fresh mint

  • 1 teaspoon chopped fresh ginger

  • juice of 1/2 lemon

  • water, to thin

Garnish

  • toasted sesame seeds

Directions

Prepare the Roasted Vegetables

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Season vegetables with some olive oil, salt and pepper.

3.

Roast your green vegetables – I roasted the broccoli for 20 minutes and asparagus and snap peas for 10 minutes.

4.

Mix all ingredients for the sauce. Serve vegetables topped with sauce.

5.

Garnish with toasted sesame seeds.

Notes:

To clean green asparagus from insects, the tips as well as the triangular side leaves should be cut off and discarded.

Recipe tags

Erin Grunstein erin.eats.mtl green vegetables healthy miso roasted vegetables simple tahini techina versatile
Roasted Green Vegetables with Tahini Miso Sauce

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