Shio Koji Roasted Winter Vegetables
One of our favorite condiments is shio koji sauce, you might be thinking this recipe looks pretty easy but the secret is in the sauce. This Japanese sauce is amazing in marinades and as you can see in this recipe, it turns ordinary roasted vegetables into a treat your family will beg for. Slightly salty but not over powering this light sauce will become a staple in your household. Similar to a miso paste but in liquid form, shio koji is a perfect way to get deep flavor without adding excessive ingredients. You can buy it from your local Asian supermarket but we order it from amazon quite frequently because we do not make the trip into Chinatown very often.
The dead of winter is not always the easiest time to find reasonably priced produce, root vegetables are in abundance during this time and will not break the bank. Try sprucing them up with this amazing sauce.
- ¼ Cup Shio Koji Sauce
- 1 Bunch Radishes (Quartered)
- 1 Bunch Carrots (Halved)
- 3 Parsnips (Quartered)
- 3 Shallots (Peeled and Quartered)
- 1 Bunch Broccoli (Separated and chopped into bite-sized pieces)
- 1 Bunch Fresh Parsley (Garnish)
- Sesame Seeds (Garnish)
- Preheat the oven to 400 Degrees. Wash and prepare all vegetables.
- Coat two baking sheets with a little olive oil and spread the cut vegetables out evenly on the pans.
- Roast the vegetables in the oven for 20-25 minutes, turning once half way through cooking time.
- When vegetables have finished roasting pour the shio koji sauce over them and toss to coat.
- Garnish with fresh parsley and sesame seeds and serve.