Hasselback miso roasted vegetables

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Hasselback Miso Roasted Vegetables

Hasselback Miso Roasted Vegetables are a delightful twist on traditional roasted veggies. The unique hasselback technique allows the miso glaze to seep into every crevice, creating a rich, umami flavor that is both savory and slightly sweet. This dish is perfect as a side for any meal or as a stunning centerpiece for a vegetarian feast.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Ingredients

4 medium-sized carrots
2 medium-sized sweet potatoes
2 tablespoons olive oil
3 tablespoons white miso paste
2 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 tablespoon sesame seeds, for garnish
2 tablespoons chopped fresh cilantro, for garnish

Instructions

Preheat your oven to 400°F (200°C).
Prepare the vegetables by peeling the carrots and sweet potatoes. Slice them thinly, about 1/8 inch apart, without cutting all the way through.
Brush the vegetables with olive oil, ensuring they are well-coated. Place them on a baking sheet lined with parchment paper.
Mix the miso paste, maple syrup, soy sauce, sesame oil, and grated ginger in a small bowl until smooth.
Brush the miso mixture generously over the vegetables, making sure to get it into the slices.
Roast in the preheated oven for 40 minutes, or until the vegetables are tender and caramelized.
Garnish with sesame seeds and chopped cilantro before serving.

Additional Notes

For a spicier kick, add a pinch of red pepper flakes to the miso glaze. You can substitute sweet potatoes with butternut squash for a different flavor profile. This dish pairs well with a simple green salad or steamed rice.