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Orange Miso Roasted Greens
by plantbasedrd

Vegetable Prep
7Ā brussel sprouts,Ā sliced
1Ā cupĀ butternut squash,Ā cubed
1Ā tbspĀ dietary yeast
1Ā shallot,Ā sliced
2Ā tspĀ olive oil
2Ā tspĀ maple syrup
PinchĀ of Chinese language 5 Spice
Salt and pepper

Miso Orange Glaze
Juice of 1 orange
1Ā tbspĀ tamari or gluten free soy sauce
1Ā tbspĀ maple syrup
1Ā tspĀ cornstarch
1Ā tspĀ miso paste
PinchĀ of ginger powder
4Ā garlic clovesĀ grated or minced

Preheat oven to 375F and prepare greens on a lined baking sheet in order that they don’t seem to be laying overtop one another. Drizzle olive oil and maple syrup overtop then sprinkle with 5 spice, salt and pepper. Along with your palms, toss greens to evenly coat. Place baking tray within the oven for 20 minutes. Whereas greens are cooking, mix orange juice, tamari, maple syrup, cornstarch, miso paste, and ginger in a bowl. With a fork, rigorously whisk to make sure that there aren’t any lumps within the sauce then add in minced garlic. As soon as greens are accomplished cooking, take away from the oven and drizzle greens with sauce, gently tossing with a spatula to coat in sauce. Be happy to do that step on the baking tray or in a bowl to verify all greens are coated. Place greens again into the oven to cook dinner for an additional 5 minutes, then function desired.

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