Miso Glazed Vegetables

• 2 tablespoons Ghee
• 2 tablespoons Shiro Miso
• 2 teaspoons Extra Virgin Olive Oil
• 2 Dates
• 1 teaspoon Honey
• 2 teaspoons Coconut Aminos
• 1 teaspoon Pomegranate Molasses
• 1 teaspoon Rice Vinegar
• 3.5 cups Sweet Potatoes, Diced
• 5-6 Shallots, Quartered
• 12 ounces Broccoli, Cut into florets

1. Preheat oven to 400 degrees fahrenheit. Line two baking sheets with parchment paper.
2. Blend ghee, shiro miso, extra virgin olive oil, dates, honey, coconut aminos, pomegranate molasses and rice vinegar in a blender. Mixture will be thick. If it is too thick to blend, add 1-2 Tbsp of water.
3. Place diced sweet potatoes, quartered shallots and broccoli florets in a large bowl. Toss with mixture from step two. Spread on two sheet pans. Roast at 400 degrees for 25 minutes or until golden brown and tender.rnrn**Please Note** I used a convection oven so the cooking time may be slightly longer in a traditional oven.

ghee, shiro, olive oil, dates, honey, coconut aminos, pomegranate molasses, rice vinegar, sweet potatoes, shallots, broccoli

Taken from food52.com/recipes/77487-miso-glazed-vegetables (may not work)