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Miso veg traybake with edamame, radish & chilli-garlic drizzle

Miso veg traybake with edamame, radish & chilli-garlic drizzle

By Viktor Gusev
10’ Prep time
40’ Cook time
50’ Total time
371 Calories
4 Serving

Summary

A traybake to set your taste buds on an adventure into japanese-style flavours. the quick-pickled radish, in dazzling pink, adds crunch and contrast to the sticky umami vegetables below.
Viktor Gusev 0 Followers

Step by Step

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Step 1

Preheat the oven to 190ºC, gas mark 5. Put the cauliflower, aubergine, frozen squash and salad onion whites onto a large baking tray.
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Step 2

Blend the miso paste with 150ml water, then pour over the vegetables and coat well with your hands. Roast for 25 minutes, then stir in the edamame beans. Cook for 10 minutes more, until the vegetables are tender, and piping hot throughout.
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Step 3

Meanwhile, toss together the green parts of the salad onions, the radishes, coriander and lime juice. Mix together the chilli and garlic sauce and soy.
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Step 4

Serve the traybake scattered with the onion and radish mix, and finish with the chilli-garlic drizzle and a sprinkle of black sesame seeds.

Ingredient

  • Essential waitrose salad onions
    Essential waitrose salad onions
    6
  • Lime
    Lime
    1
  • Cooks’ ingredients chilli & garlic sauce
    Cooks’ ingredients chilli & garlic sauce
    2 tbsp
  • Aubergine
    Aubergine
    2
  • Cauliflower
    Cauliflower
    1
  • Black sesame seeds
    Black sesame seeds
    2 tsp
  • Frozen edamame beans
    Frozen edamame beans
    250 grams
  • Coriander
    Coriander
    25 grams
  • Frozen butternut squash
    Frozen butternut squash
    500 grams
  • Essential radishes
    Essential radishes
    75 grams
  • Cooks’ ingredients tamari soya sauce
    Cooks’ ingredients tamari soya sauce
    2 tbsp
  • Cooks’ ingredients red miso
    Cooks’ ingredients red miso
    2 tbsp

Nutrition Facts

View nutrition facts
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