Sides

Roasted Vegetables With Miso-lime Dressing

The simple dressing would work well with many combinations of vegetables. For variety, try beets, parsnips, carrots, turnip or squash. You could substitute wedges of cabbage for the sprouts too, if fresh sprouts aren’t in season. If you want a little more salt flavor, opt for low-sodium soy sauce over table salt for more flavor with less sodium.

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 mins

4 Servings

Ingredients

8 oz. Brussels sprouts, trimmed and halved
1 med. sweet potato, peeled and cubed
1 med. head of cauliflower, chopped
1 T, vegetable oil
1/4 t. salt
2 T. lime juice
1 1/2 t. yellow miso paste
2 T. walnut oil
Black pepper to taste

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Instructions

Preheat oven to 400°F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.2. Bake, turning every 10-15 minutes, until browned and soft, 15-30 minutes.3. Whisk together the lime juice, miso paste and walnut oil.4. Toss the vegetables together with dressing to coat. Season with pepper to taste and serve warm.

Nutrition Facts

4 servings per container

Serving size 257 g

Amount per serving

Calories 185

% Daily Value*

Total Fat 10.9g	14%
Saturated Fat 1.4g	8%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 301.8mg	13%
Total Carbohydrate 20.2g	7%
Dietary Fiber 6.23g	21%
Total Sugars 5.7g
Includes 0g Added Sugars	0%
Protein 5.6g
Vitamin D 0mcg	0%
Calcium 68.6mg	6%
Iron 1.7mg	10%
Potassium 784.1mg	15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No practical notes available for this recipe.

Score Breakdown

+ More

Vitamins and Minerals
Fiber
Omega-3

− Less

Sodium