2small cloves ofgarlicor 1 large clove or 1-2 teaspoons garlic powder.
½cupwateror more, as needed for desired consistency
Instructions
Roast the potatoes and broccoli
Preheat the oven to 400° F.
Combine the potatoes, 2 tablespoons of the olive oil, 1 tablespoon of the soy sauce, and all of the herbes in a large bowl. Toss well to coat and transfer to half of a parchment paper-lined sheet pan. Place the pan into the oven for 30 minutes.
Meanwhile, toss the broccoli and leeks in the remaining olive oil and soy sauce, coating well.
Take the pan out, and stir the potatoes. Add the broccoli to the other half of the sheet pan. Stick the sheet pan back into the oven for 15-20 more minutes, until the broccoli is browned to your liking.
Make the tahini miso dressing
Combine all of the ingredients in your blender, and blend until you have a nice, smooth dressing. Add more water by the tablespoon as needed, blending after each addition. Sometimes tahini can have a bitter flavor that comes through in the dressing. In that situation, add a teaspoon or so of maple syrup to balance it out.
Video
Notes
Red, Yukon gold, or other thin-skinned potatoes are key here. If you do want to use Russet or Idaho potatoes, just peel them before dicing and roasting.You can use one sliced red or sweet onion instead of leeks, if you prefer. Italian seasoning will work in place of the herbes de Provence, if needed.If one veggie is cooking faster than the other, no worries! That's why we leave the pan half and half, even after adding the broccoli. Just pull out the baking pan, remove the veggie that's done to your serving bowl, and stick the pan back in until the other veg is cooked to your liking.Lining the baking pan with parchment paper prevents sticking and makes cleanup a breeze! I do not recommend lining with foil, as the potatoes will stick, and it can impact cooking times.