Say goodbye to boring veggies! These miso and maple roasted fall vegetables will steal the show at your Thanksgiving of Christmas dinner. These are destined to be a new family favorite.
Course Side Dish
Cuisine American
Keyword maple roasted carrots, maple roasted delicata squash, miso roasted carrots, miso roasted squash, roast vegetables
1large delicata squashcut in half lengthwise, seeds removed, then cut into half moons
2large carrotspeeled and sliced into rounds
2Tablespoonsavocado oilor other high-heat neutral oil
1Tablespoonmaple syrup
1Tablespoonmiso paste
1Tablespoonunsalted buttercut into small pieces
1Tablespoonrice wine vinegar
1pPinchcayenne pepperoptional
Flaky sea saltfor garnish
Instructions
Peel the squash and cut it in half lengthwise. Scoop out the seeds. Cut the flesh into 1/8-inch thick half moons. Cut the carrots into 1/8-inch rounds.
Heat your oven to 425° F.
In a large bowl, mix together the maple syrup, miso, rice wine vinegar, and cayenne.
Add the squash and carrots and mix to coat all sides. Spread onto a baking sheet or roasting pan in a single layer. Scatter the butter over the top.
Transfer to the oven and bake for 25-30 minutes until the squash and carrots are tender and caramelized.
Broil on high for 4-5 minutes for additional char.