Ingredients
2 cups carrots, sliced lengthwise
2 cups baby red potatoes, halved
2 cups Brussels sprouts, peeled and halved
1-2 tbsp SUE BEE® Infusions Hot Honey
2 tbsp miso
1 tbsp soy sauce
3 garlic cloves, diced
2 tbsp olive oil
Salt & pepper
Directions
Pre-heat oven to 425 degrees. Clean and prep all vegetables and place into large bowl. Mix miso, garlic, honey, soy sauce and olive oil in a separate bowl. Pour miso mixture over vegetables and stir well. Place vegetables into cast-iron skillet and cook over medium heat until vegetables begin to soften: 5-10 minutes. Remove cast-iron skillet and place in oven for 10-15 minutes until the vegetables have a nice char.
Skip the pan-fry for less mess: place vegetables and miso mixture in baking dish and roast for 30 minutes at 425 degrees.
