I changed things up a bit in my version, opting to use broccoli instead of sweet potatoes, coconut oil instead of walnut oil and lemon juice instead of lime juice. The resulting dish was slightly tropical, and as you can tell by the picture, incredibly edible. So much so that Lily was snatching brussels sprouts before I even had a change to dish hers up. For the first time in weeks, there were no leftovers after dinner. I can't wait to try this dressing on other veggies. Next, I'm going to try it drizzled over roasted potatoes or maybe even as a dressing for greens and chopped avocado.
Roasted Winter Vegetables with Miso-Lemon DressingServes 4
- 8 ounces brussels sprouts, trimmed and halved lengthwise
- 1 medium head of cauliflower, cut into bite-size pieces
- 1 large head of broccoli (or two broccoli crowns), cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 1/2 teaspoon white miso paste
- 2 tablespoons coconut oil
- Black pepper
- Preheat oven to 400. Place veggies on individual baking sheets, drizzle with oil, sprinkle with salt and toss to thoroughly coat (if you don't want to use oil, cover the veggies with foil). Bake, turning every 10-15 minutes until browned and soft. The broccoli and brussels sprouts will be done in about 15 minutes; the cauliflower will take about 25 minutes.
- Meanwhile, whisk together the lemon juice and miso paste until smooth. Slowly drizzle warmed coconut oil (barely melted), whisking constantly, until thoroughly combined.
- Place roasted veggies into a large bowl with dressing and toss to coat. Season with pepper and serve.