Roasted Vegetables with Miso-Lime Dressing

a plate of roasted cauliflower and brussels sprouts
Prep Time: 
10 minutes, plus 30 minutes cook time
Number of Servings: 
Serves 4


  • 8 oz Brussels sprouts, trimmed and halved
  • 1 medium sweet potato, peeled and cubed
  • 1 medium head of cauliflower, chopped
  • 1 Tbsp vegetable oil
  • 14 tsp salt
  • 2 Tbsp lime juice
  • 1 12 tsp yellow miso paste
  • 2 Tbsp walnut oil
  • Black pepper to taste


  1. Preheat oven to 400°F. Arrange Brussels sprouts, sweet potato and cauliflower on separate baking sheets. Toss with oil and salt to coat.
  2. Bake, turning every 10 to 15 minutes, until browned and soft, 15 to 30 minutes.
  3. Whisk together the lime juice, miso paste and walnut oil.
  4. Toss the vegetables together with dressing to coat. Season with pepper to taste and serve warm.
Nutrition Info: 
182 Calories, 5 g Protein, 20 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 6 g Fiber, 11 g Total fat (1 g sat), 298 mg Sodium, ★★★★★ Vitamin C, Vitamin K, ★★★ Vitamin B6, ★★ Vitamin A, Folate, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Magnesium, Phosphorus, Potassium


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.