# Ingredients:
→ Vegetables
01 - 2 cups sweet potatoes, peeled and cubed
02 - 1 red bell pepper, sliced into strips
03 - 1 zucchini, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup broccoli florets
→ Pasta
06 - 12 ounces penne or fusilli pasta (substitute gluten-free if preferred)
→ Miso Maple Glaze
07 - 3 tablespoons white or yellow miso paste
08 - 2 tablespoons pure maple syrup
09 - 2 tablespoons olive oil
10 - 1 tablespoon soy sauce (or tamari for gluten-free option)
11 - 1 tablespoon rice vinegar
12 - 2 garlic cloves, minced
13 - 1 teaspoon grated fresh ginger
→ Garnishes
14 - 2 tablespoons toasted sesame seeds
15 - 2 green onions, thinly sliced
16 - Fresh cilantro or parsley (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a mixing bowl, whisk together miso paste, maple syrup, olive oil, soy sauce, rice vinegar, garlic, and ginger until the glaze is smooth.
03 - Place sweet potatoes, red bell pepper, zucchini, red onion, and broccoli florets in a large bowl. Pour two-thirds of the miso maple glaze over the vegetables and toss to coat evenly.
04 - Arrange vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway, until vegetables are tender and lightly caramelized.
05 - Meanwhile, cook penne or fusilli pasta in a large pot of boiling water according to package instructions. Drain, reserving ½ cup pasta water.
06 - Return drained pasta to the pot. Add roasted vegetables and remaining miso maple glaze. Toss to combine, adding reserved pasta water gradually to achieve a silky sauce.
07 - Divide pasta mixture among serving bowls. Sprinkle with toasted sesame seeds, sliced green onions, and fresh herbs if desired. Serve immediately.
