Holiday Ginger Miso Glazed Vegetable Sheet Pan Dinner with Tofu
Ingredients
- white miso (2 tablespoons)
- dark soy sauce (2 tablespoons)
- rice vinegar (2 tablespoons)
- avocado or olive oil (2 tablespoons)
- maple syrup (1 tablespoon)
- vegetable broth (1/3 cup)
- cloves garlic, peeled, minced (3)
- knob ginger, peeled, minced (1)
- butternut squash, diced (1 cup)
- sliced mushrooms of choice (1 cup)
- ear fresh corn, cut in 1/2-inch circles (1)
- firm tofu, cut in 1/2-inch cubes (1 package (14 ounces))
- baby potatoes, halved (1/2 cup)
- medium Brussel sprouts, halved (5 - 6)
- fresh cranberries (1/2 cup)
- orange, thinly sliced (1)
- lemon, thinly sliced (1)
- Large Bowl
- Whisk
Instructions
Step 1
1. In a large bowl, add all miso ginger sauce ingredients and whisk until well-combined.
Step 2
2. Add the remaining ingredients, except for the orange and lemon, to the bowl and toss to evenly coat.
Step 3
3. Transfer vegetable mixture to the SearPlate and spread into an even layer. Top with orange and lemon slices. Pour any remaining sauce over the vegetables.
Step 4
4. To preheat the unit, close the door. Select AIR ROAST, set temperature to 400 °F, and set time to 20 minutes. Press START/PAUSE to begin preheating.
Step 5
5. When unit has preheated, open door and place the SearPlate in the bottom level of the unit. Close the door to begin cooking.
Step 6
6. When cooking is complete, carefully remove the SearPlate and let rest for 2 minutes before serving.
