Roasted Vegetables and Miso Dressing With Sesame Seeds

Ingredients

• 3 medium carrots, peeled and cut in half lengthwise
• 1 butternut squash, peeled, seeded and cut into wedges
• 3 small-medium parsnips, peeled and halved (or quartered if they are large)
• 2 Tablespoons olive oil
• 3 Cups broccoli, trimmed
• 2 Tablespoons honey
• 1 Tablespoon mixed black and white sesame seeds
• 3 Tablespoons toasted sesame oil
• 2 Teaspoons freshly grated ginger
• 1 garlic clove, minced
• 1 heaping teaspoon yellow miso paste
• 1 Tablespoon tablespoon rice vinegar

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