Miso & Sriracha Glazed Vegetable Tray Bake
Photography: ADAM & MARIE O'SHEPHERD
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Miso & Sriracha Glazed Vegetable Tray Bake

One tray wonders are a blessing during the busy working week. Dishes that require just chopping a few vegetables and adding a few other ingredients, then a half-hour unattended in the oven are perfect. The deep savoury-sweet combination of miso with a sriracha kick really works a treat here – just add some steamed rice to make it a main dish.
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Photography: ADAM & MARIE O'SHEPHERD
Serves
2 as a main or 4 as a Side
Total Time
1 Hour
Ingredients
1 aubergine, cut into large pieces
250g of chestnut mushrooms, cut into thirds
2 tbsp of olive oil
100g of tenderstem broccoli, cut in half
For The Miso And Siracha Glaze
2 tbsp of miso paste
2 tbsp of soy sauce
2 tbsp of rice vinegar
1 tbsp of water
1 tbsp of sriracha hot sauce
2 tsp of honey
To serve
Toasted sesame seeds
1 spring onion, cut into rounds
½ red chilli, cut into rounds
Steamed rice, if having as a main
Method
Step 1

Preheat the oven to 200°C Fan/220°C/Gas Mark 7.

Step 2

Toss the aubergine and mushrooms with the olive oil in a mixing bowl, spread over the base of a roasting tray and roast for 20 minutes.

Step 3

While the aubergine and mushrooms are roasting, in another mixing bowl mix together all of the glaze ingredients and set aside.

Step 4

Once the aubergine and mushrooms have had 20 minutes in the oven, remove from the oven, pour over the glaze, then mix together to coat the vegetables thoroughly in the sauce. Return to the oven for a further 15 minutes.

Step 5

When there is 5 minutes of cooking time remaining for the aubergine and mushrooms, add the tenderstem broccoli to the roasting tray and return to the oven for 5 minutes.

Step 6

Garnish with the sesame seeds, spring onions and red chilli. Serve as a side dish or as a main with steamed rice.

MasterChef Green by Adam Shepherd, Published by Bloomsbury Absolute. Available now.


 

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