Thai Chilli & Miso Sauce with Roasted Vegetables

Thai Chilli & Miso Sauce with Roasted Vegetables

A delicious Thai chilli and miso sauce with roasted vegetables dish that's a great healthy option for dinner

Cindy Lam  Cindy Lam  on 12 Oct '15

Servings: 1 person

Preparation time: 15 minutes

Cooking time: 50-60 mins


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  • 1 floret broccoli
  • 1 small zucchini, quartered 
  • 1-2 carrots, cut into sticks
  • 1 bunch spring onion, finely chopped
  • 1 bunch coriander, chopped
  • extra-virgin olive oil
  • 1 cup vegetable stock

Ingredients for the sauce

  • 2-3 tbsp white miso
  • 1 chilli
  • 1 shallot
  • 2 garlic cloves
  • 3-4 cherry tomatoes

Ingredients for fragrant sprinkles

  • 1 garlic, minced
  • 1/2 cup breadcrumbs
  • 1 handful almonds, finely chopped


  1. Use the mortar and pestle or a blender to make the sauce. Set aside. 
  2. Preheat a small frying pan with a tiny bit of olive oil on medium low heat, cook garlic 1 minute, add breadcrumbs and almonds and cook until they turn golden brown. Turn the heat off and set aside.
  3. Preheat oven at 200-220ºC.  
  4. Place broccoli, zucchini, and carrots in a baking dish. Season and drizzle with a little olive oil.  Roast the vegetables for about 20 minutes.  
  5. Add vegetable stock and 3-4 tbsp chilli and miso sauce. Mix well.
  6. Stir occasionally to coat the vegetables with the sauce. Roast 30-40 minutes.  
  7. Transfer the vegetables to a plate. Garnish with some fragrant sprinkles, spring onion, and coriander. Drizzle with a little more oil before serving. 

Thai Chili & Miso with Roasted Vegetables

Cindy Lam

Cindy Lam

I am here to promote a vegetarian home cooking culture.

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