Roasted Vegetables with Miso-Lime Dressing

a plate of roasted cauliflower and brussels sprouts
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Prep Time:
10 minutes, plus 30 minutes cook time
Serves 4


  • 8 oz Brussels sprouts, trimmed and halved
  • 1 medium sweet potato, peeled and cubed
  • 1 medium head of cauliflower, chopped
  • 1 Tbsp vegetable oil
  • 14 tsp salt
  • 2 Tbsp lime juice
  • 1 12 tsp yellow miso paste
  • 2 Tbsp walnut oil
  • Black pepper to taste


  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