I was thinking about a recipe by James Beard winner and Top Chef finalist Shota Nakajima. It was his Watermelon Salad in Miso Honey Dressing Recipe. I did my twist on it and it came out FORKING DELICIOUS.

So I changed it up again and still came up with something delicious!

Serving size always varies. The vegetables are different in size and so are we with different appetites. This for me worked out to 6 side servings for dinner so I’ll say 6 servings.

Ingredients for around 6 servings.

2 lbs carrots – remove skin if not organic cut however you like but that will change up the timing. I cut mine in a rough cut like this.

1/2 a cabbage – remove core and rough cut

1/2 onion – cut in slices and cut slices in half

2 Tablespoons butter – melted (doesn’t matter if sweet or salted because you adjust salt to your liking)

1/3 cup white miso

1/3 cup honey

1 Tablespoon fresh grated ginger or 1 teaspoon ground dry ginger

4 Tablespoons apple cider vinegar

1 Tablespoon toasted sesame seeds – to finish

2 scallions – sliced thin or cut on diagonal – to finish

ichimi togarashi – a light sprinkle to finish

Directions

Preheat oven to 400 degrees F

Depending on the size of your pan you need either one or two pans and all the carrots, cabbage and onions goes in the pan or pans.

Then in a small bow mix together the butter, miso, honey, ginger, and vinegar. Then pour it evenly over all the vegetables.

Cover pan(s) with foil. Roast until vegetables are cooked all the way threw. (timing will differ but in my oven this took 60 minutes.)

Then remove foil and place back in till lightly charred. about another 20-30 minutes.

Finish with scallions, sesame seeds and ichimi togarashi.

It’s DELICIOUS!

A Special THANKS!!! To chef Shota Nakajima who wrote a recipe to inspire me to create what I got here.