Jonathon Sawyer’s Miso Roasted Vegetables
Recipe created by Chef Jonathon Sawyer, Noodlecat
Miso Roasted Veggies:
4 oz red (aka) miso
1oz rice vinegar
1oz sambal chili paste
2oz sesame oil
1 green zucchini
5 red radishes
1 red beet
Cut all vegetables in half long ways and slice 1/4″ thick.
Preheat oven to 325 degrees.
Combine the miso, water, rice vinegar, sambal and sesame oil into a paste. Lightly season veggies with salt and pepper in a large mixing bowl. Pour miso paste over the veggies and toss until all is covered. Pour veggies and leftover liquid onto a sheet pan or some other oven-safe dish with at least 1″ sides. Cook veggies for about 30 minutes or until miso starts to caramelize and the veggies are cooked through. While veggies are cooking, stir them three to four times.
*Recipe property of Chef Jonathon Sawyer.