Miso-Glazed Sweet Potatoes with Quinoa and Crisp Veggies

Let's just say, this dish has me at sweet potatoes. Glaze them with miso?! Yes.

Ingredients:

1 sweet potato

4 ounces snow peas

6 ounces white quinoa

1 tablespoon miso paste

1 tablespoon gochujang

1 bag radishes

sugar, salt, pepper, vinegar, oil

Method:

Preheat oven to 425 degrees F.

Scrub sweet potato, then cut into 1⁄2-inch thick rounds. Toss on a rimmed baking sheet with 1 tablespoon oil and season with salt and pepper. Roast until tender, about 20 minutes. Remove from oven and switch oven to broil.

Meanwhile, bring 4 cups salted water to a boil in a medium pot.

Trim stem ends from snow peas, then halve crosswise. Add to boiling water and cook until bright green and crisp tender. Drain, rinse with cold water, and drain well again. Set aside.

In same saucepan, combine quinoa, 1 cup water, and 1 teaspoon salt . Bring to a boil. Cover, reduce heat to medium-low, and cook until tender and water is absorbed. Keep covered off heat until ready to serve.

In a medium bowl, whisk miso, gochujang, 1 tablespoons each of vinegar and sugar , and 1⁄4 cup oil. Season to taste with salt and pepper.

Once sweet potatoes have roasted for 20 minutes, brush some of the miso glaze on one side. Broil on upper oven rack until lightly caramelized, 3–5 minutes.

Trim radishes and very thinly slice. In a medium bowl, toss together radishes, snow peas, and remaining miso glaze. Fluff quinoa with a fork.

Serve glazed sweet potatoes and snow pea and radish salad over quinoa. Enjoy!

Comments

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog