Use a single variety or a selection of vegetables in this recipe. The umami, sweet-salty miso in this dressing makes a lovely alternative to the more traditional vinaigrette.
1 tablespoon white miso paste
1 tablespoon hot water
1 clove garlic, crushed
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon chilli sauce
1 teaspoon grated fresh ginger
¼ teaspoon caster sugar
1 bunch radishes
1 bunch baby turnips
1 bunch each yellow and purple carrots, scrubbed or peeled
1 bunch asparagus, ends snapped off
sea salt and freshly ground pepper
toasted sesame seeds
Preheat the oven to 180˚C.
Trim the tops of the radishes and turnips leaving about 2 cm.
Halve the carrots lengthwise if they are large. Cook the yellow carrots first in boiling salted water then cook the purple carrots until crisp tender. The purple carrots will bleed into the water. Drain well and toss all the vegetables with olive oil and season with salt and pepper. Spread out in a single layer on a large baking tray, grouping the same vegetables together.
Roast, turning them occasionally, until tender and golden, removing them from the tray as they are cooked.
Dressing: Whisk the miso and hot water together until smooth then whisk in the remaining ingredients.
To serve: Arrange the vegetables on a serving platter and drizzle over the dressing. Top with sesame seeds and coriander.