LOCATION

209 Longview Drive, Bangor, ME 04401

Monday - Saturday 8:30 AM - 7:00 PM, Sunday 9:00 AM - 5:00 PM

Memorial Day Hours 8:30 AM - 5:00 PM

(207) 990-2646

Roasted Vegetables with Miso-Lime Dressing

a plate of roasted cauliflower and brussels sprouts
This content originally appeared on 
tasteforlife.com
Prep Time:
10 minutes, plus 30 minutes cook time
Yield:
Serves 4

Ingredients

  • 8 oz Brussels sprouts, trimmed and halved
  • 1 medium sweet potato, peeled and cubed
  • 1 medium head of cauliflower, chopped
  • 1 Tbsp vegetable oil
  • 1⁄4 tsp salt
  • 2 Tbsp lime juice
  • 1 1⁄2 tsp yellow miso paste
  • 2 Tbsp walnut oil
  • Black pepper to taste

Directions

  1. Preheat oven to 400°F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.
  2. Bake, turning every 10 to 15 minutes, until browned and soft, 15 to 30 minutes.
  3. Whisk together the lime juice, miso paste and walnut oil.
  4. Toss the vegetables together with dressing to coat. Season with pepper to taste and serve warm.

Nutrition Info

182 Calories, 5 g Protein, 20 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 6 g Fiber, 11 g Total fat (1 g sat), 298 mg Sodium, ★★★★★ Vitamin C, Vitamin K, ★★★ Vitamin B6, ★★ Vitamin A, Folate, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Magnesium, Phosphorus, Potassium