1 pound carrots, sliced in half lengthwise and then cut into 1 inch chunks
1 large head of broccoli cut into florets
2 Tablespoons grapeseed oil (or olive oil)
1 cup cooked edamame
1 cup cilantro, chopped
2 Tablespoons black sesame seeds
2 Tablespoons white sesame seeds
1 Tablespoon minced fresh ginger
1 large garlic clove, minced
1 teaspoon chili paste (or sriracha)
2 Tablespoons white miso
2 1/2 Tablespoons tahini
1 Tablespoon rice vinegar
1 Tablespoon pure maple syrup
1 Tablespoon toasted sesame oil
1 Tablespoon grapeseed oil (or olive oil)
2 Tablespoons water (plus more to thin if necessary)
Preheat the oven to 400F
Cook the rice according to specific brands instructions.
If you're using frozen edamame quickly blanch in boiling water (3-5 minutes)
Toss the chopped carrots and broccoli with the oil. Place on a prepared baking sheet and roast in the oven until tender and lightly browned. About 25-30 minutes. If the broccoli is browning up too quickly remove it from the oven before the carrots.
Lightly toast the sesame seeds in a skillet over low heat until fragrant. About 1-2 minutes (keep a very close eye on them to insure they don't burn)
Combine all the ingredients for the sauce together and whisk until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add water to thin if necessary.
Toss the roasted vegetables with the edamame and cilantro. Serve over rice and drizzle with sauce and toasted sesame seeds. Enjoy!
Notes*I cook with a taste and feel method. Use this recipe as a guide and adjust measurements and ingredients as necessary. *Always taste test as you go. *Cooking times vary from kitchen to kitchen so keep that in mind. *Have fun in the kitchen