Roasted Veggies with Tahini Miso Dressing

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A veggie roast is total comfort food. Top it with some creamy Tahini Miso Dressing, and it’s just perfect for a chilly evening’s dinner! This veggie roast stars my favorite ingredient: the potato!
Potatoes
[Creative Commons photo by Joe]

  • 2-3 potatoes, diced
  • 4 gigantic carrots, diced
  • 2 young onions (or leeks, if you can’t find these), green and white parts diced
  • 1/4c olive oil
  • 1/4c soy sauce
  • 2t Italian seasoning or herbes de Provence
  • 1/2 head cabbage chopped

Preheat the oven to 400 degrees.
Mix that whole first set of ingredients into a giant glass pan, and stick it into the oven for 30 minutes. Take it out and give it a good stir.

Toss the pan back in for another 15 minutes. This time, add the cabbage, stirring to coat it with the oil and soy sauce. You can drizzle a little more oil, if things look dry. Stick the whole shebang back into the oven for 15 more minutes.

While everything is in the oven, whip up that Tahini Miso Dressing!

  • 1/2c tahini
  • 1/3c miso (Any sort will do! I used brown.)
  • 1/4c ricewine vinegar
  • 1t ground ginger
  • water

Mix the first 4 ingredients until it’s all smooth, then mix in water until it reaches a good consistency!

It made enough to fill a one pint mason jar, which is currently sitting in the fridge, waiting for this week’s veggie roast to get done!

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6 comments on “Roasted Veggies with Tahini Miso Dressing
  1. I am a little confused. After initial bake time of 30 min., add cabbage and stir, then back in the oven for another 15 min. ? OR is there another 15 min period of baking in there somewhere?
    Thank you

  2. Tahini is a sesame seed paste. You can find it at the Dekalb Farmers Market, Whole Foods, Trader Joes and maybe even Kroger! I think it’s cheapest at the Farmers Market, though. I believe they keep it in the same aisle as the canned olives! You could probably use another nut butter in a pinch if you upped the water. Tahini is a bit thinner than peanut or cashew butter.

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