Miso roasted root vegetable salad

Miso roasted root vegetable salad

A delicious and colourful selection of autumnal vegetables roasted in a miso glaze served with the pepperiness of rocket and fresh aromatic parsley, all brought together with an added layer of miso in the sweet tahini dressing and topped with the crunch of toasted almonds.
  • Make this dish within 5 days of receiving your meal kit
  • Hands-on: 10-15 minutes
    Ready in: 30-35 minutes
  • Cooking equipment: roasting tray, shallow baking tray
  • No preparations steps required before you start cooking
  • Pantry items needed: olive oil, salt, freshly ground black pepper
  • Serves: 2 or 4
Per 342g serve Per 100g
Energy 1890kJ (450Cal) 552kJ (132Cal)
Protein 18.8g 5.5g
Fat, total 25.2g 7.4g
– Saturated 3.0g 0.9g
Carbohydrate 43.4g 12.7g
– Sugars 25.8g 7.6g
Sodium 526mg 154mg
* Nutritional information is based on averages.

Allergens: contains soybeans, tree nuts, sesame seeds, sulphites.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Brussels sprouts are high in fibre and low in calories and full of minerals and antioxidants. A half-cup serving contains 12% of your daily recommended intake of vitamins B9 and A and a huge 137% of daily vitamin K and 81% of vitamin C.

Brussels sprouts have been shown to improve blood sugar control and decrease inflammation, reducing the risk of cancers and diabetes. Roasted, sautéed or shaved raw into a salad, they are the perfect addition to a balanced diet to keep your immune system and gut happy and healthy!