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Roasted Winter Vegetables with Miso Vinaigrette
  • 4 pounds winter vegetables (such as butternut squash, white and sweet potatoes, Brussels sprouts and parsnips), peeled and/or trimmed as necessary and cut into 1-inch pieces (about 8 cups)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons Asian sesame oil
  • 1/4 cup rice vinegar
  • 3 tablespoons white miso
  • 1 tablespoon soy sauce
  • 2 tablespoons honey
  • 2 tablespoons toasted sesame seeds
  • 3 scallions, thinly sliced
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