Miso-Glazed Roasted Broccoli, Carrots, and Onions

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Miso-Glazed Roasted Broccoli, Carrots, and Onions

Author: Megan Gaul from Partake Meal Planning

Prep time: 11 MinCook time: 45 MinTotal time: 56 Min

This roasted broccoli dish hits all the right notes - slightly charred pieces of broccoli, sweet soft onion, and tender carrots, topped with a gorgeous, practically drinkable miso glaze. It's complex-tasting, yet crazy easy. It's the perfect partner for any protein, and the leftovers (if you have any!) are delicious cold or reheated for lunch the next day.

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Ingredients

For the Glaze:

• 2 tablespoons (28 g) salted butter
• 2 tablespoons (36 g) miso paste
• 2 tablespoons (30 g) maple syrup
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) rice wine vinegar

For the Veggies:

• 1 large crown of broccoli (approximately 1 lb)
• 5 - 6 carrots (approximately 1 lb)
• 4 small or medium yellow onions (approximately 1 lb)
• Kosher salt, to taste

Instructions

For the Glaze:

1. Combine the butter, miso paste, maple syrup, soy sauce, and rice wine vinegar in a saucepan. Turn burner to medium heat. Cook, stirring gently, until melted. This should take a few minutes. You can do this while veggies are in the oven, if you want to speed up the whole process.

For the Veggies:

1. Preheat oven to 425°F.
2. Line 2 sheet pans withparchment paper, and lightly coat with cooking spray.
3. Cut broccoli crown into even florets (stems attached to the florets should stay thin, around 1/4 inch thick or less). For any Stem-Only pieces, slice them 1/4 inch thick as well.
4. Peel the carrots, if desired. If you have big carrots, cut them in half lengthwise first. Then, slice into 1/4 inch thick pieces as well.
5. Cut yellow onion into wedges (around 8 per onion).
6. Toss all veggies with olive oil, and a generous few pinches of kosher salt.
7. Arrange in a single layer on 2 large prepared baking sheets.
8. Roast for 15-20 minutes (on bottom rack and middle rack). Then flip pieces over and switch location of sheet pans as you return to the oven.
9. Continue roasting for 10-20 minutes more, until broccoli is charred in places and carrots reach desired tenderness. Onions should get nice, soft, and sweet.
10. Remove from oven, and transfer veggies from the sheet pan to a bowl. Add glaze and toss til all the pieces are evenly sauced. Taste and add more salt, if needed. Enjoy!

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.

Nutrition Disclaimer

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.