Herby Root Vegetables with Sesame Miso Dressing
/As a side dish for a big or small gathering, this one is a showstopper! Easy to swap in your favorite veggies, prepare ahead of time and give a fresh but grounding taste to your meal. It’s a hit with vegetarians and carnivores alike. The presentation step and ingredients may take a bit more time but it is SO worth it!
With hints of ginger, garlic, pomegranate arils (seeds) and rosemary, this dish provides powerful anti-inflammatory compounds. And enjoying a diversity of plant foods is key for supporting a healthy microbiome, boosting mood and skin health and balancing the immune system. In fact, it is recommended to consume at least 30 different plant foods each week which this recipe provides 13!
Ingredients
For the veggies:
3 parsnips, sliced in 2-inch chunks
3 sweet potatoes, washed, unpeeled, sliced in 2 inch chunks
12 radishes, washed, sliced
1 bunch/bag of Brussels sprouts, halved
5 sprigs rosemary
4 tablespoons avocado oil
Sea salt to taste
For the dressing:
1/2 cup extra virgin olive oil
2 inches ginger, minced or microplaned
2 cloves garlic, minced
1 tablespoon maple syrup
1 tablespoon lime zest
2 tablespoons white miso
Chopped parsley and/or mint
For the final show:
1/4 cup chopped pecans
1 sprig of rosemary, chopped
1/4 cup fresh parsley, chopped (and/or mint)
1/2 cup pomegranate arils (buy pre-seeded or seed your own)
Balsamic vinegar to taste
Juice from one lime
Instructions
Preheat oven to 400 degrees.
Slice veggies one variety at a time. Add to big bowl and toss with 1 tablespoon oil and fresh rosemary and sea salt. Add to baking sheet.
Continue with each veggie, keeping veggies separate for better presentation on the platter.
Bake for 25-30 minutes until veggies are crisp but not burnt.
Meanwhile, mix the dressing by combining ginger, garlic, syrup and lime zest and salt. Whisk in olive oil and then miso until thick.
When vegetables are done. let cool for a minute. Then plate on a platter separately. Drizzle with balsamic, pomegranate seeds, pecans and herbs. Serve with dressing on the side.
