I love roasted vegetables. This exact recipe I use to toss into pasta and sauce with cheese, I...
Everyone loves a one step sheet pan dinner. The first time I mad this dish I placed it on the table but stepped outside for a moment to grab some waters for dinner. All of a sudden I heard my husband exclaim, “OMG!!! Marla!!! This is DEEEEELIIICOUS!” I could not believe it. I realized that what really got his attention is that I was cooking with 2 flavors that I rarely have ever cooked with before. One is Miso and the other is ginger!!! Needless to say, it was a hit and now it is one of our most requested dinner staples. I hope you enjoy!!!
- 5 scallions, trimmed and finely chopped
- 4 Tbs. Stone ground Dijon mustard
- 3 Tbs. grated fresh ginger
- 2 Tbs. minced Garlic
- 5 Tbs. white miso
- 2 Tbs. fresh squeezed orange juice
- 1 Tbs. orange zest
- Kosher salt and freshly ground black pepper
- 2/3 cup olive oil
- 5 Lbs. of bok choy cut length wise in quarters
- 6 carrots cleaned and unpeeled sliced thin on the diagonal
- 1 fennel bulb chopped coarsely
- Sauteed riced cauliflower, rice or potatoes (Chef’s choice)
Pre heat oven to 450 degrees
In a glass bowl, combine the scallions, mustard, ginger, garlic, miso, orange juice, orange zest, 1 tsp salt, ½ teaspoon fresh ground black pepper and ½ c. of olive oil. Mix well with a whisk.
On a rimmed baking sheet covered in parchment paper or a silicone mat, toss the bok choy, carrots and fennel with the remaining olive oil and season with salt and pepper. Spread all veggies evenly in one layer on the sheet pan. Season chicken with the salt and pepper, place on top of the sheet pan vegetables and rub chicken all over with the ginger-miso marinade.
Roast until chicken is cooked through and vegetables are tender about 30 minutes.
Serve chicken and vegetables over the riced cauliflower, rice or mashed potatoes and spoon the pan juices over the chicken and garnish with scallions. Enjoy!
This year of 2021, we reflect that all of the traditions of the past that we love have been...