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

¼ cup rice vinegar

3 tablespoons white miso

1 tablespoon soy sauce

2 tablespoons honey

2 tablespoons toasted sesame seeds

3 scallions, thinly sliced

Directions at myrecipes.com

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