Charred Maple Miso Roasted Vegetables

Preheat oven to 400ºF and line two rectangular 18×13 rimmed baking sheets with parchment paper.

Make the maple miso sauce. In a small saucepan, melt butter over low heat just until melted (do not let it brown!). Immediately turn heat off and stir in olive oil. Whisk in white miso paste and maple syrup until smooth. Note that this will take 2–3 minutes of whisking and mixture will thicken as it combines. Set aside.

Wash, scrub, and dry the vegetables. Peel the carrots (optional) and chop crosswise into 1-inch thick rounds. Slice the butts off the Brussels sprouts (also optional) and slice each one in half lengthwise. If the sprouts are smaller, about the size of the tip of your thumb, you can leave them whole. However you chop the vegetables, the carrots and Brussels sprouts should be roughly the same size.

Toss the vegetables in a bowl with the maple miso sauce and stir to coat the vegetables completely. Divide the vegetables evenly onto both baking sheets and spread them out, making sure neither sheet is too crowded. Sprinkle with a pinch of crushed red pepper flakes.

Bake at 400ºF for 15 minutes, then rotate the sheets front to back and bake for an additional 15 minutes. Check the tenderness with a fork—you should feel some resistance as you pierce through.

Broil the vegetables for 3–4 minutes, or until lightly charred. Remove from the oven and cool slightly. Sprinkle with salt and pepper, to taste. Serve immediately and store any leftovers in an airtight container in the fridge for up to 5 days. Enjoy!