Roasted miso veggie are so delicious, you'll never look back. Topped with a zingy radish salad. Umami heaven.
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Serves
4
Bell Pepper
Beetroot
Aubergine
Carrot
Sweet Potato
Shallot
Coriander
Miso Paste
Soy Sauce
Sesame Oil
Radish
White Cabbage
White Wine Vinegar
Ginger
Salt
Olive Oil
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Serves
4
Bell Pepper
Beetroot
Aubergine
Carrot
Sweet Potato
Shallot
Coriander
Miso Paste
Soy Sauce
Sesame Oil
Radish
White Cabbage
White Wine Vinegar
Ginger
Salt
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Dice up your vegetables. Add to a tray (if you only have small trays, divide it in to 2 - you don’t want the veg to be too crammed).
Step 3.
Add your knob of ginger, sliced up. Then add miso paste, soy sauce, sesame oil and vegetable oil. Mix everything together, and then place in the oven for 50 minutes (give it a mix after 20 minutes).
Step 4.
Quick pickle time. Finely slice your cabbage and radish. Add to a bowl. Add vinegar and a big pinch of salt. Scrunch everything together.
Step 5.
When the veg is ready, remove from oven. Serve in to bowls. Top with the pickle and more coriander. Enjoy!
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