Sheet pan spring vegetables with miso-tahini sauce

Sheet pan spring vegetables with miso-tahini sauce

Based on 16 ratings
Simone Wimmer

Simone Wimmer

Chef at Kitchen Stories

www.instagram.com/baguettisimonetti/
"The best way to prepare vegetables? For me, the answer is: In the oven! The combinations of different vegetables and spices are countless and as soon as the roasted flavors come into play, the pleasure is, for me at least, doubled. In this seasonal spring recipe, it's especially exciting how the taste and texture of the radishes change. In the case of the peppers and asparagus a tart and at the same time sweet note permeate and yet all the tastes work really nicely with the miso-tahini sauce. You can, of course, use other vegetables and spices depending on the season and your preferences. Turnips and kohlrabi also do particularly well in the oven, in my opinion, and, like radishes, take on a completely different flavor profile when roasted. Keep in mind the different cooking times when slicing (trying to get everything about the same size, thickness, so they cook evenly)."

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
100 g
baby carrots
5
radishes
4
green asparagus
1
green pointed peppers
4
brown mushrooms
¼ tsp
sweet paprika powder
salt
pepper
1 tbsp
tahini
¾ tbsp
miso paste
¼
lemon
75 g
soy yogurt
1 tbsp
oil
2½ g
mint
½ tsp
white sesame seed
MetricImperial

Utensils

oven, peeler, cutting board, knife, large bowl, baking sheet, bowl (small), fork, platter

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How-To Videos

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Homemade Tahini

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Homemade tahini dressing

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How to secure a cutting board

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How to prepare green asparagus

Nutrition per serving

Cal200
Fat13 g
Protein6 g
Carb19 g

  • Step 1/ 3

    Preheat the oven to 220°C/425°F (convection). Finely chop the mint and set aside. Remove tough bottoms of the asparagus then cut into thirds. Cut carrots in half lengthwise. Halve radishes and mushrooms. Core and slice bell pepper, and transfer all the veggies to a baking sheet. Add oil and season with salt, paprika, and pepper and mix everything until the spices are distributed evenly. Bake for approx. 15 min.
    • 100 g baby carrots
    • 5 radishes
    • 4 green asparagus
    • 4 brown mushrooms
    • 1 green pointed peppers
    • ¼ tsp sweet paprika powder
    • salt
    • pepper
    • 1 tbsp oil
    • oven
    • peeler
    • cutting board
    • knife
    • large bowl
    • baking sheet

    Preheat the oven to 220°C/425°F (convection). Finely chop the mint and set aside. Remove tough bottoms of the asparagus then cut into thirds. Cut carrots in half lengthwise. Halve radishes and mushrooms. Core and slice bell pepper, and transfer all the veggies to a baking sheet. Add oil and season with salt, paprika, and pepper and mix everything until the spices are distributed evenly. Bake for approx. 15 min.

  • Step 2/ 3

    In a small bowl mix the tahini, lemon juice, miso paste, and yogurt and whisk with a fork until smooth. Then season with pepper and add more lemon juice to taste.
    • 1 tbsp tahini
    • ¼ lemon
    • ¾ tbsp miso paste
    • 75 g soy yogurt
    • bowl (small)
    • fork

    In a small bowl mix the tahini, lemon juice, miso paste, and yogurt and whisk with a fork until smooth. Then season with pepper and add more lemon juice to taste.

  • Step 3/ 3

    After approx. 15 min, turn on the grill function of the oven. Let them bake for approx. 4 min., or until browned. Remove from the oven. Put the sauce on a plate and roasted vegetables on top. Garnish with sesame seeds, mint, and enjoy!
    • ½ tsp white sesame seed
    • platter

    After approx. 15 min, turn on the grill function of the oven. Let them bake for approx. 4 min., or until browned. Remove from the oven. Put the sauce on a plate and roasted vegetables on top. Garnish with sesame seeds, mint, and enjoy!

  • Enjoy your meal!

    Sheet pan spring vegetables with miso-tahini sauce

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