Easy Roasted Vegetables with Tahini Miso Dressing
These roasted vegetables take about an hour in the oven, but most of that time is passive.
Servings 2 servings
Ingredients
- 2 large or 3 small thin-skinned potatoes not russets – the skins are too tough!, diced into 1" pieces
- 2 cups carrots chopped into 1" pieces
- 2 leeks Save the dark green parts for making veggie stock!, light green and white parts only, diced
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 teaspoons herbes de Provence
- 4 cups broccoli florets OR chopped cabbage OR a mixture of both
- 1 batch 5 Minute Tahini Miso Dressing
Instructions
- Preheat the oven to 400F.
- Combine the potatoes, carrots, leeks, olive oil, soy sauce, and herbes in a 9X12" glass pan, and stick it into the oven for 30 minutes.
- Take the pan out, and add the broccoli, stirring to coat it with the oil and soy sauce. You can drizzle a little more oil, if things look dry. This will depend on your oven. Mine doesn’t usually need extra oil.
- Stick the whole shebang back into the oven for 20-25 more minutes, until the broccoli is browned. I usually stop at 20 min, but if you have larger florets, you might want to go the extra 5.
- Serve topped with 1-2 tablespoons of Tahini Miso Dressing.
Notes
These roasted vegetables are meant to be the main event, and potatoes are the key to turning a pan of veggies from a side dish into a meal. Potatoes are filling, satisfying, and crowd-pleasing. Over a bed or rice or quinoa, this is an easy meal that you can even make on a weeknight. If you’re planning to make a grain to go with this, set it cooking when you put your veggies into the oven. It will be ready by the time your vegetable roast is done!
Nutrition
Calories: 552kcal | Carbohydrates: 68g | Protein: 13g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1183mg | Potassium: 1907mg | Fiber: 14g | Sugar: 14g | Vitamin A: 24043IU | Vitamin C: 215mg | Calcium: 223mg | Iron: 7mg