Miso Glazed Roasted Vegetable Recipe

Miso Glazed Roasted Veggies

Recipe By Chef John McConnell

Miso Glazed Roasted Vegetable Bowl with Tamari Nuts and Seeds

Our Clif Family Tamari Glazed Nuts & Sesame Seeds adds the perfect flavorful crunch to roasted vegetable and rice bowls dressed in a miso glaze that hits just the right notes of sweet and salty. This recipe pairs perfectly with our 2018 Chardonnay.

Recipe makes two entree or four side servings.

4 carrots (8 oz), sliced on the diagonal into 1 1/2-inch chunks
12 ounces peeled butternut squash, cut into 1 1/2-inch chunks
1 white onion, small to medium size cut into wedges and separated
2 TBSP Clif Family Extra Virgin Olive Oil
Sea salt to taste
2 TBSP organic white miso paste
2 TBSP toasted sesame oil, plus additional to toss with cooked rice
1 TBSP rice vinegar
1 tsp pure maple syrup
2 cups cooked wild or black rice
1 avocado, pitted, peeled and cut into slices
2 scallions, green and white parts sliced on the diagonal
Clif Family Tamari Glazed Mixed Nuts & Sesame Seeds

Preheat the oven to 375°F and line two rimmed baking sheets with aluminum foil or parchment paper. Spread the carrots, squash and onions in separate piles atop the baking sheets, drizzle with oil and sprinkle with salt and spread in an even layer with pieces not overlapping. Place in hot oven and roast for about 20-25 minutes, rotating pans and checking vegetables for desired doneness while roasting. Remove from the oven once lightly caramelized and allow to cool slightly.

In a large bowl make glaze by whisking together the miso paste, sesame oil, vinegar, and maple syrup.

Once the vegetables have cooled a bit toss separately in miso glaze and place in piles in serving bowls.Toss the cooked rice in sesame oil to taste. Divide the rice into serving bowls. Top each bowl with avocado slices, scallions, and nut/seed mix. Drizzle on additional miso glaze if desired.


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