Roasted Vegetables With Easy Tahini-Miso Sauce

1. 1

   Preheat the oven to 425F.

2. 2

   Line a sheet pan with aluminum foil, and spray with cooking spray.

3. 3

   Slice the peppers and onion into 1/2 inch squares. Separate the onion layers with your fingers for even cooking.

4. 4

   Crush and finely mince the garlic.

5. 5

   In a large mixing bowl, combine the minced garlic, salt, and canola oil.

6. 6

   Add the broccoli florets, red pepper, and onion to the mixing bowl, and toss to coat the veggies in the garlic-canola oil mixture.

7. 7

   Pour the seasoned veggies on to the sheet pan, and spread out into a single layer.

8. 8

   Insert the sheet pan into the oven, and bake for 25 minutes.

9. 9

   While the veggies are cooking, combine the tahini, miso, warm water, and lemon juice in a small bowl. Season the tahini-miso mixture with pepper and whisk to combine the ingredients.

10. 10

    Remove the sheet pan from the oven, and allow the veggies to cool slightly. Assemble the roasted veggies on a serving plate, and drizzle the tahini-miso mixture over the veggies.

* Per serving · 4 servings · Values may vary.

No additional tips available.