Miso & Tarragon Roasted Vegetables
Give your veggies a flavor upgrade with this roasted asparagus, green onion, and red bell pepper dish, kissed by a tangy miso and tarragon glaze. The Tarragon Balsamic Vinegar adds a splash of sophistication, while a touch of garlic powder and freshly ground black pepper round out the taste. It’s a roasted delight that’s simple, elegant, and oh-so-tasty!
I N G R E D I E N T S :
- 2 lb. fresh asparagus, trimmed and cut into 3-inch pieces
- 4 green onions cut diagonally into 2-inch pieces - about 1 cup
- 1 red bell pepper, thinly sliced and cut into 2-inch pieces
- 1 teaspoon miso paste
- ½ teaspoon chopped fresh tarragon leaves
- ½ teaspoon garlic powder
- 3 tablespoons Rocky Mountain Olive Oil Tarragon White Balsamic Vinegar
- freshly ground black pepper, to taste
I N S T R U C T I O N S :
- Preheat oven to 400°F. Line two shallow baking pans with parchment paper or silicone baking mats.
- In a large bowl combine asparagus, scallions, and sweet pepper. In a small bowl stir together 2 Tbsp. water, the miso paste, tarragon, and garlic powder. Drizzle over vegetables; toss to coat. Place vegetables in a single layer in prepared pans.
- Roast 7 to 9 minutes or until vegetables are just tender. Drizzle with Tarragon Balsamic Vinegar and season with black pepper. If desired, garnish with additional fresh tarragon.
