How many servings does this recipe make?

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

What ingredients do I need for Roasted Winter Vegetables With Miso Vinaigrette?

You need 10 ingredients. The key ingredients include: 4 pounds winter vegetables (such as butternut squash, white and sweet potatoes, Brussels sprouts and parsnips), peeled and/or trimmed as necessary and cut into 1-inch pieces (about 8 cups), 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 2 teaspoons Asian sesame oil, and more.

Is Roasted Winter Vegetables With Miso Vinaigrette suitable as salads?

Yes, Roasted Winter Vegetables With Miso Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Winter Vegetables With Miso Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Winter Vegetables With Miso Vinaigrette Recipe

Name: Roasted Winter Vegetables With Miso Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds winter vegetables (such as butternut squash, white and sweet potatoes, Brussels sprouts and parsnips), peeled and/or trimmed as necessary and cut into 1-inch pieces (about 8 cups); 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 2 teaspoons Asian sesame oil; 1/4 cup rice vinegar; 3 tablespoons white miso; 1 tablespoon soy sauce; 2 tablespoons honey; 2 tablespoons toasted sesame seeds; 3 scallions, thinly sliced

Roasted Winter Vegetables With Miso Vinaigrette

Eats Now Editorial Team · 192 kcal · Salads

Roasted Winter Vegetables With Miso Vinaigrette – a delicious recipe with winter vegetables, extra-virgin olive oil, kosher salt, Asian sesame oil, rice vinegar, white miso. Easy to follow and perfect for any occasion.

Serves 4 Salads

Roasted Winter Vegetables With Miso Vinaigrette

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