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| Roasted Spring Vegetables with Miso and Ginger Dressing |
Use a single variety or a selection of vegetables in this recipe. The umami, sweet-salty miso in this dressing makes a lovely alternative to the more traditional vinaigrette
Serves 6-8
Roasted Spring Vegetables with Miso and Ginger Dressing ingredients
Dressing: 1 tablespoon white miso paste. 1 tablespoon hot water. 1 clove garlic, crushed. 1 teaspoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon chilli sauce. 1 teaspoon grated fresh ginger. 1/4 teaspoon caster sugar
Vegetables: 1 bunch radishes. 1 bunch baby turnips. 1 bunch each yellow and purple carrots, scrubbed or peeled. 1 bunch asparagus, ends snapped off. olive oil. sea salt and freshly ground pepper. toasted sesame seeds. chopped coriander
Roasted Spring Vegetables recipe: Preheat the oven to 180C. Trim the tops of the radishes and turnips leaving about 2 cm. Halve the carrots lengthwise if they are large. Cook the yellow carrots first in boding salted water then cook the purple carrots until crisp tender. The purple carrots will bleed into the water. Drain well and toss all the vegetables with olive oil and season with salt and pepper. Spread out in a single layer on a large baking tray, grouping the same vegetables together. Roast, turning them occasionally, until tender and golden, removing them from the tray as they are cooked
Dressing: Whisk the miso and hot water together until smooth then whisk in the remaining ingredients
To serve: Arrange the vegetables on a serving platter and drizzle over the dressing. Top with sesame seeds and coriander. By then, the roasted spring vegetables is ready
