Miso Roasted Veggies | healthylife
Nourishing and vibrant, this miso roasted veggies platter is the perfect accompaniment to any main meal at your festive lunch or dinner. The best part: after all your prep, the magic is made in the oven.
Miso Roasted Veggies
Nourishing and vibrant, this miso roasted veggies platter is the perfect accompaniment to any main meal at your festive lunch or dinner. The best part: after all your prep, the magic is made in the oven. Be amazed at how easy this recipe is to put together!
Health Goals
VVGGFDFPNF
prep time10m
cook time30m
serves8
ingredients9
difficulty
Ingredients
- ¼ cup manuka honey
- ¼ cup Carwari organic miso paste white
- ¼ cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 3 parsnips, quartered lengthways
- 1 bunch baby Dutch carrots, peeled and trimmed
- ½ medium butternut pumpkin, cut into 10 wedges
- 2 red onions, cut into quarters
- 1 tbsp rosemary sprigs, chopped (plus extra to serve)
Method
- Pre-heat oven to 190°C/170°C (fan-forced). In a medium jug, whisk together the manuka honey, miso paste, olive oil and vinegar. Set aside.
- In a large mixing bowl, place the parsnips, carrots, pumpkin, red onion and rosemary. Pour maple mixture over the vegetables and toss to coat. Season well with salt and pepper.
- Divide vegetables between two roasting trays and place in the oven for 30 minutes to cook, removing halfway to turn vegetables.
- To serve, transfer vegetables onto a large serving platter and drizzle over any remaining pan juices. Top with extra rosemary sprigs.
Nutrition Per Serving
Per 100g | Per serve | |
Energy | 415kJ | 787kJ |
Protein | 1.9g | 3.5g |
Total Fat | 4.3g | 8.1g |
| 0.7g | 1.2g |
Total Carbohydrates | 11.9g | 22.5g |
| Sugar | 10.5g | 20g |
| Dietary Fibre | 2.8g | 5.2g |
| Sodium | 250mg | 473mg |
Quantities above are a guide only. Gluten-free recipes have been created using products that don't contain gluten or gluten-containing ingredients. They should be used as a guide only. Please check the product label before consuming.