Long name for a great side dish that might turn into a full meal if coupled with goodies such as barley, couscous, quinoa, or a nice helping of soft-cooked polenta… Once more the inspiration to make this recipe came from Fer’s site, Chucrute com Salsicha. She always shares interesting recipes that take ingredients through some unusual path. I love it!
ROASTED WINTER VEGETABLES WITH MISO-LIME DRESSING
(adapted from Chucrute com Salsicha, originally published in The Kitchn)
8 ounces Brussels sprouts, trimmed and halved lengthwise
1 medium sweet potato, peeled, cut in 1/2-inch cubes
1 medium head of cauliflower, cut into bite-size pieces
1 tablespoon olive oil (I needed to use a little more)
1/4 teaspoon salt
2 tablespoons lime juice
2 teaspoons yellow miso paste
2 tablespoons walnut oil
Black pepper
Preheat oven to 400°F.
Place sweet potato and cauliflower pieces on a large bowl. Place Brussels sprouts in a separate bowl. Drizzle all veggies with olive oil, sprinkle with salt and toss to thoroughly coat. Add the sweet potato and cauliflower to a baking sheet and roast, moving them every once in a while. Total roasting time for sweet potato and cauliflower will be about 25 minutes. After they have been in the oven for 10 minutes, add the Brussels sprouts.
Meanwhile, in a small bowl whisk together the lime juice and miso paste until smooth. Slowly drizzle in the walnut oil, whisking constantly, until thoroughly combined.
Place the roasted vegetables in a large bowl, pour in the dressing and toss to coat. Adjust seasoning. Serve warm or at room temperature.
ENJOY!
to print the recipe, click here
Comments: If you visit TheKitchn for the original recipe, you will notice they recommend using three baking trays, but Fer, in her version, simplified quite a bit, and I did the same. One large baking sheet was more than enough to handle all the veggies, just add them in the order they cook, Brussels sprouts going last. Other than that, the recipe was followed closely enough.
Miso and lime might become my favorite flavor combo for this year, the miso is sweet and funky, the lime is the life of the party, and if you ask me, a mandatory guest when Brussels sprouts are around. Fer served her veggies with barley, I went with Israeli couscous. But being the omnivores we are, this super delicious side dish was paired with (vegetarians, close your eyes now) grilled flank steak. A great dinner! Leftovers were amazing for lunch next day, by the way.
ONE YEAR AGO: 2012 Fitness Report: P90X2
TWO YEARS AGO: Caramelized Bananas
THREE YEARS AGO: Roasted Lemon Vinaigrette
FOUR YEARS AGO: Whole Wheat Bread
Bewitching Kitchen 
Delicious looking dish. I’ve never used walnut oil so I’m especially curious as to its flavour contribution to the dish. I’ll probably have to use sesame oil though as I’m still on my pantry clearing roll and new additions are not allowed. 🙂
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You are a brave woman! I confess to losing the battle with the pantry clearing, but… I try! Sesame oil can be pretty strong, I would probably use less than the walnut, unless you are a huge fan of its taste. I tend to find it a little overpowering at times…
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I’m hanging in there. And when you have 2 freezers, one in the basement and one in the pantry off your kitchen, as well as the fridge freezer, there’s a lot of clearing out to do. Not even counting the dried and canned goods. Only milk, eggs and fresh fruit and veggies are must buys.
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My hero!!!! 🙂
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Sally, yum! I’d love this, but I can’t get the tribe within a bull’s roar of a Brussels sprout! 🙂
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I have this problem with beets…. but Brussels sprouts are welcome 😉
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I’ve only just come to appreciate Brussels sprouts. I think it has mainly to do with a little lump sitting on your dinner plate doing nothing in particular to catch one’s interest. Perhaps you can shred the little darlings and trick your tribe into liking them. 🙂
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Very good tip! Slicing very thinly they get a totally different “feel”
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what a great combination of veggies. Love that they are roasted!
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Butternut squash could be great too….
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That miso lime combo is so intriguing!! I can see myself pairing it with barley for a big veggie-full lunch salad!
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Yes, barley would be perfect – I think Fer cooked the barley and added at the end to roast together with the veggies. Nice!
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This sounds amazing!
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It was awesome! I guess if you use pumpkin it could very well qualify as a low carb dish too…. I think the sweet potatoes take it over the limit to South Beach, though…
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where can i find miso paste?? in sauce isle..
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Barbara, I find miso paste in the refrigerated section of my grocery store – it is not sold at room temperature. They come in big, thick plastic bag type containers usually. Always refrigerated. When you open the bag, keep it in the fridge, it lasts forever pretty much. It is already fermented. You can usually find three colors, dark, yellow and white. Yellow is my favorite, but to tell you the truth, I use whatever i can find…
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THANK YOU SO MUCH GOING TO STORE TOMORROW..CAN’T WAIT TO TRY THIS…
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Barbara, I tried to find a photo of the one I usually find at my store here (since Manhattan KS is not that big a town, I figure this one is the easiest to find)
https://www.google.com/search?q=miso&client=firefox-a&hs=YHI&rls=org.mozilla:en-US:official&channel=fflb&source=lnms&tbm=isch&sa=X&ei=WdICU7rXLcfIyAHWuYCwBQ&ved=0CAoQ_AUoAg&biw=1123&bih=578#facrc=_&imgdii=_&imgrc=pimlsqbXLMyIgM%253A%3BjIrUabRGIofPIM%3Bhttp%253A%252F%252Fsteamykitchen.com%252Fwp-content%252Fuploads%252F2010%252F03%252Fmiso-paste.jpg%25253Feaa646%3Bhttp%253A%252F%252Fwww.steamykitchen.com%252F106-simple-10-minute-miso-soup.html%3B500%3B333
but some are sold in plastic containers, with a lid and all… maybe you could ask the manager of your grocery store for help if you cannot find it…
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THANK YOU SALLY.WENT TO STORE TODAY THERE WERE OUT OF WALNUT OIL..COULDN’T FIND MISO PASTE……
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I CHECK OUT PIX..I TOOK PIX OF MISO PASTE..NOW I KNW WHAT TO LOOK FOR..LOL…THANK AGAIN..
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I really need to give brussel sprouts another chance. I keep seeing appealing recipes for the little things. Perhaps it’s time I make peace with another long-feared vegetable. 😉
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You do need to make peace with it. 😉 Or at least try… now, maybe the roasted version could be still a bit too strong tasting for you. I advise you to slice it very thinly, in tiny ribbons, and then stir fry with a ton of lemon. tasty, tasty tasty… I wonder if I ever blogged on it… gotta check (that’s the problem with blogging for too long AND getting a bit too old at the same time… memory fails….. sigh, sigh, sigh)
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Lime and miso – what an interesting combination!
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Isn’t it? Now I think that big pieces of cremini or even Portobello mushrooms could be very good in this dish, roasted with the miso dressing on top….
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I have been dying to make a miso dish, and you may have finally inspired me to give it a try!! This sounds so unusual and yummy! Plus the dressing would go well on… well… just about anything!! I have to bookmark this and can’t wait to try!
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I hope you will try this, I do think you’ll love it! and you are right, the dressing would go well on a ton of stuff…
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I love roasted vegetables and the flank steak looks delicious!! Great combination, my kind of meal! 🙂
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Yours and ours too…. a little meat with our veggies is always welcome! 😉
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Love all these veggies, especially those sprouts.. I would just dig right into this!
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I think Brussels sprouts are under-appreciated! THey have such great flavor and texture, plus… small is beautiful… or so I hope 😉 😉 😉
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Hi Sally isn’t it amazing how DELICIOUS roasted vegetables taste? This looks so very good. And the dressing, I’m sure, puts it over the top!
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Agree, roasting changes everything to the better… now if only hubby would warm up to beets… 😉
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Roasting improves the flavor of any vegetable, in my book. I’d roast them all together. too. If a few bits are a little crunchy, all the better. Your miso dressing would be wonderful here, too, Sally. Together, they make one great side and add such a bright spot to your dinner table.
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Try the miso dressing, John, I think you will find it pretty interesting and tasty…
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I believe I have a bottle of walnut oil here:) I love that miso is appearing in so many different recipes now, it must be a top flavor for 2014. I love a large roasting pan filled with veggies, my family does as well:) We’re roasting just about every veggie these days, it’s been ages since I steamed anything.. everything just tastes so much better roasted, doesn’t it?? xx
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Walnut oil is a great ingredient… I like to use it in salad dressings, it has a subtle flavor, not at all overpowering like some (if not most) olive oils
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Wow! You win me over that miso dressing. Of course, roasted vegetable is a plus.
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Pretty nice couple: roasted veggies and miso.. 😉
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A lovely hearty winter veggie dish. Love the miso and lime.
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I say if we have to suffer through winter, might as well do it with style 😉
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I am so in love with this. I think I’ll sneak winter in just so I can eat this. The photos are so good!
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No, no, no!!!!! Enjoy your Summer to the fullest! This can wait.. really, this can wait…
I arrived early in the lab today, and just as I walked from the parking lot to the building, this huge blast of hail greeted me. I was not happy. And that, is putting it very very mildly (sigh)
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que delicia! adorei que voce fez e quero fazer de novo, com outros legumes. hmm! beijao :-*
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Que bom te ver aqui. Fer! Realmente como te disse por email, adoramos esses veggies… voce nunca falha! 😉
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I don’t cook with as much miso as I should, this sounds fantastic!
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