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For the holiday table, you may feature a side of roasted vegetables. I never get bored by them, but, to be honest, I can get a little tired of them. Great flavor, over and over again.

Sometimes I want some roasted veggies with a little flavor tangent. Here is just the recipe for you.

From Fermented by Charlotte Pike, here are vegetables roasted in a mix of miso paste, vinegar, soy sauce and honey. Yes, you get some heat, some tones of the Orient, and just a little honey sweetness. Miso paste is simply fermented soybean paste. It looks pasty, it is sticky, and it is flavor filled. You won’t detect any pastiness in the final results.

Roasted Vegetables with Miso Sauce

Yield: serves 4


For the sauce:

  • 3 teaspoons miso paste
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon hone

For the vegetables:

  • 6 cups prepared vegetables, which can include any mix of eggplant, peppers, carrots, zucchini, parsnips, red onion and beets cut into half inch pieces
  • Salt and pepper

To serve:

  • 7 cups spinach
  • 1 lime, cut into wedges
  • Fresh cilantro leaves


Preheat the oven to 350°F.

Put the sauce ingredients in a small bowl and stir together.

Put the prepared veggies in a large bowl Pour the miso sauce over them and toss well to ensure every piece is coated with sauce on all side. Season with salt and pepper.

Transfer to a baking sheet lined with foil and bake for 25-35 minutes until the veggies are tender and begin to caramelize around the edges. The baking time will depend on the size of your wedges, so try to make them uniform.

Just before serving, stir the spinach through the veggies. Serve with lime wedges and garnish with cilantro leaves.

Source: Fermented by Charlotte Pike [Kyle, 2015]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/5 for1/30th second at ISO‑1600