Roasted Autumn Vegetables with Walnut Miso Sauce
Ingredients
- 10 thin carrots with greens attached, in mixed colors if possible
- 1 pound celery root
- 1 pound butternut squash or pumpkin, seeded, and cut into wedges about 1¼ in thick
- 3 large white or red onions, cut into wedges
- 1/4 cup extra virgin olive oil
- 3 Belgian endives, red or white (or a mixture)
- 1 pinch sea salt and freshly ground pepper, to taste
- 1/2 cup walnut pieces
- 1 1/2 cup extra virgin olive oil (a fruity rather than a grassy one)
- 5 tablespoon red miso paste
- 1/2 teaspoon crushed red pepper
- 3 garlic cloves, finely grated
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