Maple Miso Glazed Roasted Butternut Squash
Maple Miso Glazed Roasted Butternut Squash is a delicious and healthy side dish that balances the sweet and savory flavors of maple syrup and miso. The butternut squash caramelizes beautifully in the oven, making it a perfect accompaniment to any meal or a flavorful addition to a fall-inspired feast.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium (about 2 pounds) |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Miso paste | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Sesame seeds (optional) | 1 tablespoon |
| Fresh parsley (optional) | for garnish |
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise, scoop out the seeds, and slice it into 1-inch cubes.
- In a large bowl, whisk together the olive oil, maple syrup, miso paste, soy sauce, garlic powder, salt, and black pepper until smooth.
- Add the cubed butternut squash to the bowl and toss until evenly coated.
- Spread the squash out in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- If desired, sprinkle with sesame seeds and fresh parsley before serving.
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Maple Miso Brussels Sprouts With Pecans
Maple Miso Brussels Sprouts With Pecans is a vibrant and flavorful dish that combines the earthy taste of Brussels sprouts with the sweet and savory notes of maple syrup and miso. Topped with crunchy pecans, this recipe elevates the classic vegetable side dish into a gourmet experience, making it perfect for holiday gatherings or any dinner party.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Miso paste | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Pecans (chopped) | ½ cup |
| Green onions (optional) | for garnish |
- Preheat the oven to 425°F (220°C) and lightly grease a baking sheet.
- Trim the Brussels sprouts, removing any damaged outer leaves, and cut them in half.
- In a large bowl, mix the olive oil, maple syrup, miso paste, soy sauce, garlic powder, salt, and black pepper until smooth.
- Add the halved Brussels sprouts to the bowl and toss to coat them evenly with the glaze.
- Spread the Brussels sprouts on the prepared baking sheet in a single layer, cut side down.
- Roast in the oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through for even roasting.
- In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts to toast them slightly.
- Remove from the oven and garnish with green onions if desired before serving.
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Maple Miso Glazed Carrots
Maple Miso Glazed Carrots is a delicious and vibrant side dish that transforms ordinary carrots into a sweet and savory experience. The combination of maple syrup and miso creates a rich glaze that enhances the natural sweetness of the carrots, making this dish a perfect accompaniment for any meal or a standout at holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Carrots (sliced) | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Miso paste | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Sesame seeds (optional) | 2 tablespoons |
| Fresh parsley (optional) | for garnish |
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the olive oil, maple syrup, miso paste, soy sauce, garlic powder, salt, and black pepper until well combined.
- Add the sliced carrots to the bowl and toss to coat them evenly with the marinade.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast in the oven for 20-25 minutes, stirring halfway through, until the carrots are tender and caramelized.
- If desired, sprinkle with sesame seeds before serving and garnish with fresh parsley.
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Maple Miso Roasted Cauliflower
Maple Miso Roasted Cauliflower is a delightful side dish that takes the humble cauliflower to new heights with a rich and flavorful glaze. The combination of maple syrup and miso adds a sweet and savory depth that perfectly complements the nutty taste of roasted cauliflower. This dish is not only simple to make but also a crowd-pleaser, ideal for gatherings or as an accompaniment to any meal.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 large head |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Miso paste | 1 tablespoon |
| Soy sauce | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Green onions (optional) | for garnish |
| Sesame seeds (optional) | for garnish |
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, maple syrup, miso paste, soy sauce, garlic powder, salt, and black pepper until smooth.
- Add the cauliflower florets to the bowl, tossing until well-coated with the glaze.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the cauliflower is golden and tender.
- If desired, garnish with sliced green onions and sesame seeds before serving.
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Maple Miso Sweet Potato Mash
Maple Miso Sweet Potato Mash is a creamy and flavorful side dish that pairs the earthiness of sweet potatoes with the rich umami notes of miso and the sweetness of maple syrup. This dish is not only delicious but also nutritious, making it a perfect accompaniment to any meal or a cozy addition to your holiday spread.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and cubed) | 2 large (about 2 pounds) |
| Maple syrup | 3 tablespoons |
| Miso paste | 2 tablespoons |
| Unsalted butter (or olive oil) | 2 tablespoons |
| Milk (or plant-based milk) | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Chopped chives (optional) | for garnish |
- Bring a large pot of salted water to a boil and add the sweet potato cubes. Cook for 15-20 minutes, or until tender.
- Drain the sweet potatoes and return them to the pot.
- Add maple syrup, miso paste, butter (or olive oil), and milk to the sweet potatoes. Mash the mixture until smooth and creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- If desired, garnish with chopped chives before serving.
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Maple Miso Glazed Beets and Greens
Maple Miso Glazed Beets and Greens is a vibrant and nutritious dish that combines the earthy sweetness of roasted beets with the rich umami flavor of miso and the natural sweetness of maple syrup. This dish not only highlights the beets’ beautiful color but also adds a delightful contrast with the sautéed greens, making it a perfect side or main for any meal.
| Ingredients | Quantity |
|---|---|
| Fresh beets (peeled and diced) | 4 medium-sized |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Miso paste | 2 tablespoons |
| Fresh greens (spinach, kale, or Swiss chard) | 4 cups |
| Fresh garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Chopped fresh herbs (optional) | for garnish |
- Preheat your oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and black pepper, then spread them on a baking sheet and roast for 25-30 minutes, or until tender.
- In a small bowl, whisk together the maple syrup and miso paste until smooth.
- In a large skillet, heat a little olive oil over medium heat, then sauté the minced garlic until fragrant. Add the fresh greens and cook until wilted, about 3-5 minutes. Season with salt and black pepper to taste.
- Once the beets are roasted, remove them from the oven and drizzle the maple-miso mixture over the hot beets, tossing gently to coat.
- Serve the glazed beets over the sautéed greens and garnish with chopped fresh herbs if desired.
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Maple Miso Glazed Radishes
Maple Miso Glazed Radishes is a delightful dish that transforms the peppery, crunchy texture of radishes into a sweet and savory treat. When roasted, the radishes become tender and develop a rich, caramelized flavor that pairs beautifully with the umami of miso and the sweetness of maple syrup. This dish is a perfect side for any meal or a vibrant addition to a vegetable platter.
| Ingredients | Quantity |
|---|---|
| Fresh radishes (halved or quartered) | 1 bunch (about 1 lb) |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Miso paste | 1 tablespoon |
| Fresh garlic (minced) | 1 clove |
| Salt | to taste |
| Black pepper | to taste |
| Chopped green onions (optional) | for garnish |
- Preheat your oven to 425°F (220°C). In a bowl, toss the halved or quartered radishes with olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for about 20-25 minutes, until they are tender and golden brown.
- In a small bowl, whisk together the maple syrup, miso paste, and minced garlic until well combined.
- Once the radishes are roasted, remove them from the oven and drizzle the maple-miso mixture over the hot radishes, tossing gently to coat.
- Serve immediately, garnished with chopped green onions if desired. Enjoy your sweet and savory Maple Miso Glazed Radishes!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Maple Miso Roasted Fall Vegetables Medley
Maple Miso Roasted Fall Vegetables Medley is a comforting and flavorful dish that celebrates the bounty of autumn. This medley highlights seasonal vegetables such as butternut squash, Brussels sprouts, and carrots, all roasted to perfection and glazed with a delectable blend of maple syrup and miso. The result is a sweet and savory side dish that pairs wonderfully with any fall meal or can stand alone as a satisfying vegetarian option.
| Ingredients | Quantity |
|---|---|
| Butternut squash (cubed) | 2 cups |
| Brussels sprouts (halved) | 2 cups |
| Carrots (sliced) | 2 cups |
| Olive oil | 3 tablespoons |
| Maple syrup | 3 tablespoons |
| Miso paste | 2 tablespoons |
| Fresh garlic (minced) | 2 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Chopped fresh parsley (optional) | for garnish |
- Preheat your oven to 425°F (220°C). In a large bowl, combine the butternut squash, Brussels sprouts, and carrots. Drizzle with olive oil, salt, and black pepper; toss to coat.
- Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes until tender and caramelized.
- In a small bowl, whisk together the maple syrup, miso paste, and minced garlic until smooth.
- When the vegetables are finished roasting, remove them from the oven and drizzle the maple-miso mixture over the hot vegetables, tossing gently to coat.
- Serve immediately, garnished with chopped parsley if desired. Enjoy your Maple Miso Roasted Fall Vegetables Medley!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Maple Miso Glazed Eggplant
Maple Miso Glazed Eggplant is a delicious and umami-packed dish that features tender eggplant slices coated in a sweet and savory maple-miso glaze. This recipe is perfect as a side dish, an appetizer, or a topping for rice or grain bowls. The combination of miso and maple syrup enhances the natural flavors of the eggplant, making it a flavorful addition to any meal.
| Ingredients | Quantity |
|---|---|
| Eggplant (sliced) | 2 medium |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Miso paste | 2 tablespoons |
| Fresh ginger (minced) | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Sesame seeds (optional) | for garnish |
| Chopped green onions (optional) | for garnish |
- Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides with olive oil; season with salt and pepper.
- In a small bowl, whisk together maple syrup, miso paste, minced ginger, and soy sauce until smooth.
- Brush the maple-miso mixture generously over the eggplant slices.
- Roast the eggplant in the oven for about 20-25 minutes, flipping halfway through, until golden and tender.
- Remove from the oven and sprinkle with sesame seeds and chopped green onions if desired. Serve warm and enjoy your Maple Miso Glazed Eggplant!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Maple Miso Brussel Sprouts and Quinoa Salad
Maple Miso Brussel Sprouts and Quinoa Salad is a wholesome and nutritious dish that brings together the earthy flavors of roasted Brussel sprouts, the nuttiness of quinoa, and the rich, sweet-savory maple-miso dressing. This salad can be served warm or cold, making it a versatile addition to any meal, whether as a main or a side dish.
| Ingredients | Quantity |
|---|---|
| Brussel sprouts (halved) | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Miso paste | 1 tablespoon |
| Cooked quinoa | 1 cup |
| Fresh ginger (minced) | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Salt and pepper | To taste |
| Chopped walnuts (optional) | for garnish |
| Chopped green onions (optional) | for garnish |
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussel sprouts with olive oil, salt, and pepper, and roast for about 20-25 minutes until they are golden and tender.
- In a small bowl, whisk together maple syrup, miso paste, minced ginger, and soy sauce until smooth to create the dressing.
- Once the Brussel sprouts are roasted, let them cool slightly and then combine them with cooked quinoa in a large bowl. Drizzle the maple-miso dressing over the salad and toss gently to combine.
- Serve the salad warm or at room temperature, garnished with chopped walnuts and green onions if desired. Enjoy your Maple Miso Brussel Sprouts and Quinoa Salad!
