26 August 2015 by Charlotte Pike
Charlotte Pike’s roasted vegetables with miso sauce
Food writer Charlotte Pike is celebrating the launch of her new book, Fermented, so she’s sharing her recipe for roasted vegetables with miso sauce with walk readers. It’s the perfect seasonal warmer after a good day’s walking…
This is such a lovely vegetable dish. Serve it as a side, perhaps with roast or barbecued meat, grilled tofu, or just as a meal in itself. You can also serve it cold, as a salad. Sticky, caramelised roasted vegetables are extremely moreish and always prove very popular.
FOR THE MISO SAUCE
- 3 teaspoons miso paste
- 2 teaspoons rice wine vinegar
- 1 tablespoon soy sauce
- 3 teaspoons honey
FOR THE VEGETABLES
- 750g prepared vegetables, which could include any mix of aubergines, peppers, carrots, courgettes, parsnips, red onions and beetroot, cut into 2cm chunks (young vegetables can be kept whole)
- Sea salt and black pepper
- 200g spinach
- 2 or 3 limes, cut into wedges or halved
- Fresh coriander leaves
- Preheat the oven to 200°C/180°C fan/gas 6.
- Put the ingredients for the miso sauce in a small bowl and stir together. Put the prepared vegetables in a large bowl. Pour the miso sauce over the vegetables and toss well to ensure every piece is coated. Season to taste.
- Transfer to a large baking tray and bake for 25-35 minutes, until the vegetables are tender and caramelised around the edges.
- Just before serving, stir the spinach through the vegetables. Serve with lime wedges/halves and some fresh coriander leaves to garnish.
Fermented is published by Kyle Books, £16 99.
Photograph by Tara Fisher.