I’ve been making several of them and I’m seeing them everywhere. Thank you; that’s very helpful. ayu — Is it really truly bad? I like to serve it with hardboiled eggs (and usually without grains) for a filling, healthy weekday lunch. The only thing I’d tweak is that the sauce is a bit thick. I’ve just started using bowls instead of plates; it makes a world of difference with food like this. Such a great gateway recipe for meatless dishes. It leaves you feeling so full and gives you good energy. My husband has a cold so the ginger was a great ingredient for tonight’s dinner! I make a quadruple batch of this dressing when I make it and put 3 containers of it in the freezer. One of my favorite fall recipes is one of your older ones. Let the tahini and miso shine! My boyfriend and I are trying to eat less meat and healthier, and this fit the bill. I used a dark miso (since I’d just bought on Sunday) and doubled up the quantities, and used a small head of broccoli plus a punnet of courgettes (zucchini). Oh wow, I love a good bowl of roasted veggies topped with a miso-tahini dressing. Wasabi (Japanese: ワサビ, わさび or 山葵, pronounced ; Eutrema japonicum or Wasabia japonica) or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera.A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. I’ve made this recipe at least 4 or 5 times. I am in love with broccoli AND sweet potatoes (two of my favourtie veggies). It’s perfect over soba noodles and steamed broccoli! But 2 of us slurped off this 4 serving meal! (You can do this in the oven if using an oven-proof skillet.) Perfect recipe for right now. This is crazy good. Did your recent update remove it? Will definitely be making again! I was apprehensive to have a uni-tasker and another large appliance to store, but it turns out to be a great addition, for the very reasons you suggested. While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. I’ve used it as posted, and also in the roasted carrot & parsnip salad from your book over quinoa and some arugula. I made it for my husband’s birthday yesterday and it was a big hit :) so lucky at the second grocery store I checked that I found white miso. I’m new to Smitten Kitchen so please excuse the following newbie question: what does your reference to years past with corresponding dish mean? Em. And since my husband is often working late, it’s a marriage saver as well. OMG, this is crazy tasty. Nasi Goreng is also a terrific Asian side dish option, something a little different that packs a bit of a flavour punch! Anyone ever tried it? The first time she was skeptical of the dressing, but this time she went back for seconds! I also added some roasted chickpeas for protein and some corn for sweet crunch. Goop suggests that you put the vegetables over a couple cups of spinach or other salad greens, but I used grains instead. I often add water to thin it a little, but that somehow enhances a bitter taste that isn’t noticeable otherwise. Ahhhhhhh, so sad… I live out in the country in south Texas now and I’m definitely missing Los Angeles’ large variety of “foreign” foods. I’ve just prepped my colorful veg for tomorrow’s meal so that I can throw it together quickly after work. Miso tahini sauce is one of my go-tos—it’s like instant umami gratification. Thank you! Womp womp. Maybe cashew? It may bear a nutrition facts label and other information about food being offered for sale. (We were there with lifetime UK residents that I don’t imagine would have stood for less.) Made this last night – the dressing is AWESOME! I feel as though I’ve been in a bit of a cooking slump lately. i found myself one finger in the leftover dressing bowl last night at midnight, and again this morning for breakfast. This looks perfect though! Or, mine has been in the past. I’m currently trying to keep myself from scavenging the leftovers out of the fridge. We are walnut farmers, and my husband (6’5″, 195 #, pity me having to live with that metabolism) has a cow (and feels faint) this time of year if I don’t serve something more substantial. but they never did like broccoli, so I will have to find a substitute.Kale might be a option. Green beans would be a yummy addition for next time I think. Gee. Or cooked white beans (which along with the rice would make a complete protein)? Wow, I’ve been meaning to make this for a while now; brilliantly wonderful combination of yummy and virtuous! I personally think the broccoli is a great choice because it brings that course, crisper, non-mush texture. We adore all sorts of roasted vegetables this time of year, but my golden rule is to roast each vegetable separately, then combine. Now. And so I put all of those notes in the “dead of winter, need comfort” files and returned to the land of fall, where the leaves are beginning to turn, fragrant unblemished apples hang from acres of trees, and Gwyneth Paltrow gently suggests that if you coat the sweet potatoes and broccoli that are on every market stand with a heavenly miso dressing, you will find some gorgeous dinnertime nirvana in a bowl. Thanks Deb, as always! Thanks Deb! Yum. just made this in 2019….and it is amazing! Notify me via e-mail if anyone answers my comment. I’m wondering how long the dressing lasts in the fridge and/or if anyone’s tried to freeze it yet? This is a pretty simple version – I think the dressing would make or break it. But it is tastier and more authentic with dried shrimp. )and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later. This looks awesome so I’ll try to get over my GOOP prejudice – she is soooo annoying! Thanks for the great recipe from down under :). Looks like the perfect formula for a tasty and substantial salad: some grains, veg and a great sauce. Genius! I added salt and pepper tofu for some protein, and some spiced sauerkraut on the side. It’s one of my favorite things to eat for lunch in the fall. Glad I made a double batch of dressing so we can have it again this week…along with the sugar snap pea salad! Brilliant prologue. I’m glad you enjoyed your stay in the UK! 2 tablespoons tahini (other nut butters can work in a pinch) Nobody around here eats cake anymore and I like a homemade one once in awhile.but I don’t want my freezer filled up with 16 cupcakes either. A weekly staple in house. And I always look for Jacob. I was sure I just put in 1/4 cup, but maybe my vinegar is so old it went more sour than usual? I subbed peanut butter for the tahini, and we thought it scrumptious!! I seasoned at the end with a bit of furikake and shichimi powder and gobbled it down in record time. I bake some salmon along with it and find the combination delightful. and it was a great success! Also, I too love the rice cooker. I did some adapting, based on previous comments: rather than using my blender, I stirred the dressing ingredients together, and I steamed the broccoli rather than roasting it. Now I can’t wait to play with the recipe. This comment is long overdue. This sauce is my absolute favorite. I put steelcut oats, water (1part oats/3 parts water) a sprinkle of salt and push the porridge button first thing in the morning…an hour later, the best porridge ever!!! It makes an amazing (and healthy) main dish salad, and so much better than the bottled peanut sauces that I’ve been using. I finally made this the other night – with newly bought miso (cause by the time I read your response, I had already thrown away my old miso). Wonderful flavors in that dressing, and two of my favorite vegetables! Can I substitute sesame seeds blended with olive oil for the tahini? 12 Minute Thai Chicken Peanut Noodles (mince). If there’s a sauce, it’s amazing what will get eaten by big and small! Also a full english breakfast doesn’t necessarily have to be completely fried. I ended up substituting hummus, but the salad obviously ended up a tad salty and garlicky. I have just made a 1/2 recipe of your chocolate cupcakes- so now I have 16. I’m happy to report creamy peanut butter worked well when I was out of tahini. I forgot how good and vesatile oven roasted veggies are. made this with butternut squash and it was delicious. oh my sweet British grandmother made those all the time…. The dressing is a revelation! help you strengthen that overseas usability, Hi Deb. I love it! Today it’s roasted broccoli, king trumpet mushrooms, and kabocha! I changed one thing though– didn’t feel like doing a grain, so I subbed the grain out for some roasted onions. To replace the sweet potato — My first choice would be winter squash, such as butternut. This recipe looks great. Also used in: South Indian Eggplant Curry, Dal, Samosa Pie; Chilli powder – this is pure ground chilli that is spicy, not the blend sold in the US as “Chili Powder”. We loved this! With dressing at the last minute (or on the side)? This is it. I did exactly that, and you were right- it was perfect! This was amazing. I am also using the sauce to spice up an otherwise boring lunch. That is some kind of awesome, that dressing. For the bowl Hooked! bowls are my thing for sure. I LOVE the audacity of serving 2 types of potatoes in a single meal. They look like red garnet yams we find in our store. Tahini is a little bitter, and some are more bitter than others. recipe! Your email address will not be published. My lack of cable means that your blog is my Food Network. Can’t wait to try this. You’ll probably want less but then need to add some water to make for the lost liquid. :-( You get the picture. but the teeny tiny little prick was soon forgotten as he launched himself onto the reception desk for treats. What a fab dinner that turned out to be. It was nice, hearty, and healthy :). When I tried it by itself I was worried it was salty but it did perfectly offset the sweet potatoes. Quick and really delicious. Make the sauce. It was a snap to mix up in the Vitamix. Also myself, age 34, loves that my rice cooker sings a little song when it’s done. Thanks for the excellent healthy recipe! We did make a few additions or edits for me and my significant other. information articles about cold allergy in children is very beneficial and helpful, thank you for the info gan Used sweet potatoes and Brussels sprouts, delicious! It was still ridiculously tasty, but I can’t figure out what I did wrong. Yes. Thanks again for the delicious (and vegan!) And cookies, cakes and candy flavoured yogurts are just part of the diet. Love Nigella. I just keep making this dressing over and over. facilitates Linux and Chromebook for immediate messaging connection (no voice and video nevertheless, I do hope you try this. It’s the only recipe I’ve made since the baby arrived. Hope I’ll be able to try this soon! It’s not just about cooling the rice, it’s also about making the surface of the rice dry out. Which makes me wonder if your rice vinegar is more mellow than mine (which could be due to all that time it had spent sitting on my pantry waiting to be used.. ahem). These looks absolutely delicious. I skip the sesame seeds (which I’m sure add a delightful touch but I don’t have them on hand) and I also don’t have sesame oil so have used either peanut oil or just used olive for the whole oil component, and it’s still delicious. I can always count on the Smitten Kitchen to get me out of my cooking ruts. I want to eat this every week. I love that you used grains instead of greens, I think that goes much better. It took all my strength not to drink it straight. Amazing!! I want it on all roast vegetables. It is SO easy to make – just reduce soy sauce and brown sugar. So good! Deb, the flavors in this dressing are *phenomenal*. And both recipes were quickly deemed part of our fantasy weeknight line-up by my husband and I (“fantasy” weeknights being those where you actually get home from work on time, get the baby to sleep with ease and still have a tiny reserve of energy for the minimal prep these dishes require.) 2 tablespoons toasted sesame oil – while I was making it. :), I was looking for a miso dressing so tried out this one and it so did not disappoint! Real news, curated by real humans. Delicious, very satisfying, quick and easy to put together. Don’t go running for the hills thinking it’s a hard-to-find-ingredient! 1 large bundle broccoli (about 1 pound) Both these side options are very typical in various parts of Asia to add protein and vegetables to a plate to turn something carb-heavy into a meal. I also added avocado to the mix on the bowl and it was a great addition–tamed the sweet-ginger sauce issue too. and it works perfectly over the roasted cauliflower and broccoli. Bang em about a bit. So I think this will be the first thing I make when I get back home!! Any suggestions? (P.S. Heat oil in a large skillet or wok over high heat. Thank you for sharing such an incredible recipe. Hi Julie — I use this rice cooker: http://amzn.to/ZwRGup, Yes, I tried it yesterday and it definitely worked for me. I think I could enjoy her describing paint dry. To persuade my vegan-skeptic family we #putaneggonit (crisped in olive oil) to make it a “meal.”. We just ate this, and wow! Oh my goodness…so much deliciousness. One big part of it is, you only boil them just long enough to soften them, not cook them through – they spend more time roasting in the oven than boiling in the water, and it brings out the flavour. I’ve gotta ask for some help, though, as mine came out very thick. They probably work as swaps. we’ve used it for salads – considering making a chinese chicken salad like thing with it. It was a surprise that any of the roasted broccoli made it to the bowl, but I restrained myself so I could have some with that dressing!! I served it as a main dish but was wondering if you had any suggestions for how to add protein to this dish (either in it or with it). Long time drooler, first time commenter. =) Is there anything I can use instead of rice vinegar? Bowl food! It is a fabulous recipe. It was delicious. Isn’t that wild for a 12 day trip? Notify me of follow-up comments by email. Wow! Filling and delicious – wow! There’s of course no reason to only use these vegetables, or to not swap in others, if you desire. I ended up adding a lot more more tahini, sesame oil, and olive oil as well as a teaspoon of tamari; the sauce was better for me that way. You might want to check out the comment guidelines before chiming in. Can the dressing be refrigerated? Please give me a SMALL RECIPE!!! Served with guacamole (avocado, onion, tomato and lime juice) and brown rice (1 part brown rice, 2 parts boiling water, chuck it in the microwave on high for 1.5 mins, then 30 mins on the lowest setting – hassle free fluffy rice) I’m trying to eat more plant based and this recipe is as good as any chilli I’ve made with meat. New here? Made this the other night verbatim and it was excellent! 1 to 2 sweet potatoes (about 1.5 pounds) Thank you my kids like noodles, so I’m tossing everything over udon tonight and so happy that dinner is basically done. Lime Chicken (marinade – great for grilling!). My boyfriend also loved it said it was the best broccoli he’d ever eaten. I decided to make the dressing for real this time (I usually use bottled salad dressing out of laziness), which was a GREAT decision, but I nixed sweet potatoes in favor of beets, parsnips, chick peas, and (of course) broccoli. I served it with fish but will do without next time, it’s so good on its own. Was staring at my old broccoli and sweet pototoes this morning thinking that I must eat them before this weekend’s (Canadian) thanksgiving festivities. (Sorry, got sidetracked by toddlers.) Oh, and remember that we’re waiting for all those English recipes to come :). Well now I know what my go-to fall lunch is going to be! My Italian “just cook me pasta for dinner” boyfriend begs me to make this multiple times a week (and he also doesn’t like broccoli). There are days, even weeks at a time when I lose all interest in meat and only crave veggies. Very adaptable. Phew. It also falls, for me, under the umbrella of Jenny/DALS’s deconstructed dinners. I didn’t get the winking comment from your little boy until I made it…he is so creative! Thank you. I have quite a bit of dressing left over, though, and want to use with protein. 1 tablespoon honey Love this recipe! first time ever!) I’ve been thinking about getting one – wanting to try this recipe – looks yummy. It’s mainly rice with just a little bit of meat and just onion for the vegetables. The end. I made this last night and was thrilled with the result! Anyone who has been to Bali would be familiar with Nasi Goreng and probably had it almost every day because it’s everywhere and darn delicious! But I’ve just checked that my shiro miso (that has been sitting in my fridge for god knows how long) has expired since about a week ago (bummer!). Lovely to see a vegan recipe here too! Smitten Kitchen has been around for almost 12 years and I like to highlight what we were making on this date (or thereabout) in years past because it often provides perfect inspiration for right now. I made this last night for dinner…..DELICIOUS! I love how little work it takes, just a few minutes here as there, great for puttering around doing other evening chores (e.g. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments. Thanks for sharing! That dressing is banging. Your right the way these ingredients layer in a bowl really just look very inviting to the eye. Dressing is tdf absolutely every time. but I love them. So… what is that, please, Deb? Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. I’ve been struggling to find enough new uses for my glut of farmers’ market sweet potatoes and this was just what I needed. This is now my favorite way to have sweet potatoes. I could eat this every single day. (I have your book of course, but hadn’t tried it yet). This looks amazing! Question: If I swap out chicken for shrimp, are there any modifications in the recipe? This is delicious! When I saw this recipe I had to try it! I added a small hot pepper to the dressing which gave it a tiny bite. I commend you to Miss Nigella Lawsons account tho some feel the polenta is heretical. My god, diets are hard. Oh! Had to sub in a bit of sunflower butter for 1/2 the tahini, and I used quinoa in place of the rice. Sorry, your blog cannot share posts by email. My dressing also came out bit on the thick side. Just made this…just ate this. They were super-bronzed (more than your pic) and still moist. We make this all the time now, and the dressing is key. A fabulous way to enjoy these veggies–thanks! It looks delicious and well-seasoned; I can’t wait to try this recipe :). A nice choice for a creamy non-dairy dressing. Thank you! I used an immersion blender, did I just over-blend it? The dressing really makes it–thank you! Canned lychee – a little of the syrup and fruit mixed with lemonade makes for a refreshing drink. I made this recipe earlier this week and it was a huge success! I would use either greens or quinoa instead of rice, add a bit of chewy, baked tofu, and a maple-mustard vinaigrette. My step daughter actually asked me for the recipe! First of all, Love your sense of humor and wit!!! This was really good. We’ll be trying this one out this week! Roast not fried potatoes surely? I fell OUT of love with this bowl when I used sweet potato and mixed rice – it was just too rich and sweet potato in a bowl just didn’t do it for me, even though I usually love it (though my BF adores the recipe as written). I think I’ll shred some to cook along with the grains in their pot. As in mayo-levels of thickness. Just trying to help. Thank you!! Parboil See my full review at sweetgreens-blog.com! (We always do, too!). Can’t wait for lunch (leftovers). I didn’t even use a blender for the dressing….I just added everything to a Pyrex measuring cup and whisked it really good and poured it over everything. It elevated a simple bowl of roasted vegetables so well that I wanted to eat this every day for the next month but I don’t want to get sick of it — makes me wonder, are there any other SK tried-and-true sauces hanging out in the archives that I may have missed that you would recommend? My lunch was a salad of grated carrot, radish and cucumber plus a diced avocado with this dressing and sprinkled with toasted sesame seeds. Both pair so well with roasted veggies, particularly sweet potato. I loved it too! This was delicious. LOVE the fervor! I love this idea (yummm!!! Thanks! Well…I combined two recipes of yours! Rice vinegar is fairly mild and can have a faint sweetness to it. And I would reduce the oil for health. A distinguishing feature of Nasi Goreng is the dark brown colour of the rice from the kecap manis / ketjap manis which is an Indonesian sweet soy sauce. This is in our regular rotation and is often requested by visiting friends. Found rice unnecessary and enjoy this as just a plate of roasted broccoli and sweet potato, topped with roasted (and unsalted) peanuts, and then the dressing and sesame seeds. For 2 people, although to be fair, my husband was almost pouring it directly into his mouth. Can I just omit the tahini, or do I need to increase any of the other ingredients? The making part is very straightforward, no different to typical fried rice recipes. I’ve been using this method for cooking broccoli and potatoes for other recipes, it’s so easy!!! My friends and I all swooned over this dish tonight. The miso-sesame dressing is the bomb! First published October 7, 2013 on smittenkitchen.com |, Cumin Seed Roasted Cauliflower with Yogurt, carrot-miso dressing for an avocado salad, http://www.foodnetwork.com/recipes/nigella-lawson/perfect-roast-potatoes-recipe/index.html?oc=linkback. Two small boys and one husband were looking at me like I was a divine goddess of the kitchen for having conjured this up. And if you can’t find it at your supermarket, don’t worry! This very hearty blend adds some substance to the dish and might reassure those who worry that the meal would be too light. Would frozen broccoli work? I haven’t made it since moving to my new house and I’m desperate now but can’t figure out what / how I came to make it the way I did. Tag me on Instagram at. We were missing only broccoli so I substituted in kale, which I baked for 10 minutes (to avoid dirtying another pan). My husband – a chef – declared he would happily pay money in a restaurant for this dish. Outstanding! Thanks for a fabulous recipe, once again. <3 from Ireland. Put some goose fat or beef dripping in a deep roasting dish and put in the oven until spitting hot. This is the first recipie I’ve made from your site and it was fantastic! Thanks for sharing :-), This was my one-year-old’s intro to broccoli, and she’s digging it! So good! I’ll write back with the results! This composition is breathtaking and in my mind, brilliant. My kids, 6 and 4, gobble it up happily, too. I wanted to try this! Skype for Internet also now We ended up using a combination of broccoli and cauliflower along with the sweet taters and it was just fabulous. Annual check up – passed with flying colours! I already commented, but to follow up now that I’ve actually made this: SO GOOD. Roasted carrots and parsnips – why not? This is going to become a regular recipe for me for sure. Rice vinegar and sesame oil are two staples of mine in my peanut sauce and bet they’d be great here! And you can look our website about proxy list. I didn’t bother to blend the dressing (so I didn’t have to wash the blender…) I just out it in a mason jar and shook and it worked well. It turned out great. We make it all the time. Will definitely be making this again very very soon! I added some pan fried silken tofu, which worked really well with the dressing and vegetables. This would make for a lovely, comforting dinner, plus I was definitely looking for some new healthy recipes inspiration…you know, it seems that fall recipes/ food simply have not to be healthy and light…but you actually managed to combine comforting and healthy in one dish! great weeknight meal! Love these quick and satisfying meals. I guess it has a longer refrigerator life than I thought? BTW, are the black sesame seeds for flavor or visual impact? Perfect weeknight meal. The dressing combined with the sweet potatoes especially is out of this world. I used red miso instead of the white because, mmm… I love miso. Sprinkle the semolina over the top of the potatoes. Try it on the side of: Or have a browse of my Asian recipes collection for more ideas! And he behaved pretty well too…. Thank you for this recipe!! And I’m always trying to think of new ways to incorporate broccoli into my life. Another lovely recipe Deb, many complements. Five years ago: Braised Romano Beas, Eggs in Tomato Sauce and Spinach Quiche This looks wonderful. This is kind of inconsequential, but does Jacob eat this sauce? Then it’s all about “Sunday’s dinner” and McVities (the digestive biscuit of the gods) and piccalilli and Heinz beans on toast. I have been following your blog for some time now and love your recipes and the photography. Having it now over Delicata Squash, Kale and Quinoa! Hi,I log on to your new stuff named “miso sweet potato and broccoli bowl – smitten kitchen” daily.Your writing style is witty, keep it up!