Roasted Autumn Vegetables With Walnut-Miso Sauce Recipe

Name: Roasted Autumn Vegetables With Walnut-Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetables; 10 thin carrots from a bunch with greens attached, in mixed colors if possible; 1 pound 2oz celery root; 1 pound 2oz butternut squash or pumpkin, seeded, and cut into wedges about 11/4 in thick; 3 large white or red onions, cut into wedges; 1/4 cup extra virgin olive oil; 3 Belgian endives, red or white (or a mixture); 1 pinch sea salt flakes and freshly ground pepper, to taste; Sauce; 1/2 cup walnut pieces; 1 1/2 cups extra virgin olive oil (a fruity rather than a grassy one); 5 tablespoons red miso paste; 1/2 teaspoon crushed red pepper; 3 fat garlic cloves, finely grated

Servings: persons

Vegetables
10 thin carrots from a bunch with greens attached, in mixed colors if possible
1 pound 2oz celery root
1 pound 2oz butternut squash or pumpkin, seeded, and cut into wedges about 11/4 in thick
3 large white or red onions, cut into wedges
1/4 cup extra virgin olive oil
3 Belgian endives, red or white (or a mixture)
1 pinch sea salt flakes and freshly ground pepper, to taste
Sauce
1/2 cup walnut pieces
1 1/2 cups extra virgin olive oil (a fruity rather than a grassy one)
5 tablespoons red miso paste
1/2 teaspoon crushed red pepper
3 fat garlic cloves, finely grated

1
Preheat the oven to 400u00b0F.
2
Trim the carrots at the top and tips (if there are long straggly bits on the tips). Leave the green tufts if there are any, but wash them really well. If you haven't been able to get slim carrots, then halve them along their length.
3
Peel the celery root and cut it into wedges about 3/4in thick. Put all the vegetables-except the Belgian endive-into a couple of roasting pans, or sheet pans that have a lip all the way around, in which they can lie in a single layer. Add the olive oil, season (don't use too much salt, as the sauce will be salty), and toss everything around with your hands. Roast for 40 minutes, until tender and slightly scorched, turning them once. Quarter the Belgian endive heads and add halfway through, tossing them in the oil.
4
Make the sauce. Pound the walnuts in a mortar-or pulse-blend in a food processor-until you have a mixture that is part finely ground and part chunky.
5
Pour the olive oil into a saucepan set over a very gentle heat. Add the miso and whisk it together: the miso will stay in little globules separate from the oil, but that's normal. Add the chili and garlic and simmer very gently for about 5 minutes, stirring every so often. The garlic must not color. Stir in the walnuts and cook for another 2 minutes.
6
Transfer the vegetables to a warmed platter. Either spoon the sauce over the top, or serve it on the side.

2208

kcal

Calories

216

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetables, 10 thin carrots from a bunch with greens attached, in mixed colors if possible, 1 pound 2oz celery root, 1 pound 2oz butternut squash or pumpkin, seeded, and cut into wedges about 11/4 in thick, and more.

Yes, Roasted Autumn Vegetables With Walnut-Miso Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Autumn Vegetables With Walnut-Miso Sauce

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