Miso Glazed Vegetables

Name: Miso Glazed Vegetables
Ingredients: 2 tablespoons Ghee; 2 tablespoons Shiro Miso; 2 teaspoons Extra Virgin Olive Oil; 2 Dates; 1 teaspoon Honey; 2 teaspoons Coconut Aminos; 1 teaspoon Pomegranate Molasses; 1 teaspoon Rice Vinegar; 3.5 cups Sweet Potatoes, Diced; 5-6 Shallots, Quartered; 12 ounces Broccoli, Cut into florets

11 ingredients

3 steps

Ingredients

2 tablespoons Ghee
2 tablespoons Shiro Miso
2 teaspoons Extra Virgin Olive Oil
2 Dates
1 teaspoon Honey
2 teaspoons Coconut Aminos
1 teaspoon Pomegranate Molasses
1 teaspoon Rice Vinegar
3.5 cups Sweet Potatoes, Diced
5-6 Shallots, Quartered
12 ounces Broccoli, Cut into florets

Directions

1

Preheat oven to 400 degrees fahrenheit. Line two baking sheets with parchment paper.
2

Blend ghee, shiro miso, extra virgin olive oil, dates, honey, coconut aminos, pomegranate molasses and rice vinegar in a blender. Mixture will be thick. If it is too thick to blend, add 1-2 Tbsp of water.
3

Place diced sweet potatoes, quartered shallots and broccoli florets in a large bowl. Toss with mixture from step two. Spread on two sheet pans. Roast at 400 degrees for 25 minutes or until golden brown and tender. **Please Note** I used a convection oven so the cooking time may be slightly longer in a traditional oven.