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Roasted Vegetables with Miso-Lime Dressing

Three Stars Guiding Stars
  • Servings:

    4 (217 g) as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    30 minutes


The simple dressing would work well with many combinations of vegetables. For variety, try beets, parsnips, carrots, turnip or squash. You could substitute wedges of cabbage for the sprouts too, if fresh sprouts aren't in season. If you want a little more salt flavor, opt for low-sodium soy sauce over table salt for more flavor with less sodium.
8 oz. Brussels sprouts, trimmed and halved
1 med. sweet potato, peeled and cubed
1 med. head of cauliflower, chopped
1 T, vegetable oil
1/4 t. salt
2 T. lime juice
1 1/2 t. yellow miso paste
2 T. walnut oil
Black pepper to taste
Roasted Vegetables with Miso-Lime Dressing


1. Preheat oven to 400 degrees F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.2.  Bake, turning every 10-15 minutes, until browned and soft, 15-30 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.


Nutritional Facts
Servings 4 (217 g)
Base Nutrients
Calories 182 kcal (9%)
Calories from Fat 96 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 1 g (6%)
Cholesterol 0 mg (0%)
Sodium 270 mg (11%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 7 g (26%)
Protein 6 g (10%)
Vitamin A n/a
Vitamin C 146 mg (162%)
Calcium 70 mg (5%)
Iron 2 mg (11%)