Miso Glazed Vegetables, Edamame Salad & Sweet Potato Wedges with Chinese Five Spice

Miso Glazed Vegetables, Edamame Salad & Sweet Potato Wedges with Chinese Five Spice

Pair non-starchy veggies with complex carbohydrates and protein for a balanced, nourishing meal.

Serves 4

Heat oven to 425°F.

Miso Glazed Vegetables: Arrange 4 roughly chopped carrots, 4 roughly chopped parsnips and 2 beets sliced in half on a lined sheet pan. In a small bowl, mix 2 Tb white miso paste, 1 Tb low-sodium soy sauce, 1 Tb rice wine vinegar, 1 Tb olive oil and 1 teaspoon toasted sesame oil. Whisk until the miso glaze is smooth. Coat the chopped veggies in the glaze. Roast for 45 minutes, shaking the pan halfway, until the vegetables can be pierced with a fork. Once cooked, remove the skin from the beets and roughly chop them.

Sweet Potato: Cut 1 large sweet potato into wedges. Arrange wedges on a separate sheet pan. Drizzle with 1 Tb olive oil and season with ½ tsp Chinese five spice and a pinch of salt. Roast for 45 minutes, turning over the wedges halfway.

Edamame Salad: Prepare 3 cups of frozen shelled edamame according to the package instructions. In a bowl, mix edamame with 1 large chopped red bell pepper, ¼ cup chopped cilantro, 1 large chopped English cucumber, 2 tsp white sesame seeds, 1 Tb rice wine vinegar, 1 Tb olive oil, 1 tsp toasted sesame oil and 2 tsp low-sodium soy sauce. Serve with sriracha (optional).