Week 4 last box before our road trip ! 

Picked kids up from school and we all went straight to fetch the veggie box . They think it’s hilariously exciting collecting a box from outside a house – sneeking a peek inside to see what’s in store for the week ahead . Before even getting home two apples and a mandarin  had been gobbled up by my fruit bats ! 

So first up is to bag the leafs for salads , roast some veggies for the week ahead and see if there is anything remaining that will be a challenge this week ! 

I’ll be back shortly once I’ve unpacked all of the goodies and have done my prep work for the week ahead;)

Week four challenge : lots of parsnips and brussel sprouts ( and a hubbie who doesn’t eat either !)

This week seems very easy to use up all the veg to accompany kids meals , to mash up in a tomato based pasta sauce and to use as toppers for salads … But what can I do with the Brussels and parsnips to make them enjoyable for my other half ? (And maybe even tempt the kids !) 

After searching and reading and looking in my cupboards I opted for an easy roasted winter vegetables with miso . So easy and so delicious … Here’s a sneak peak (recipe to follow ) along with feedback from the tasters later on today 😉 

miso roasted winter vegetables

Week four recipe : magical miso veggies 

Simply grab your choice of winter seasonal veggies and prepare them by chopping them ( halves for Brussels) and nice chunks for parsnips and carrots and beetroot . 

Spread the veg across the bottom of a large oven dish cover with a generous sprinkle of kosha / Himalayan rock salt and coat with a good few glugs of organic sesame oil . Place in the oven to roast whilst you prepare the miso dressing  

Miso dressing 

1 tbsp white miso 

1/2 cup boiling water 

1/2 cup sesame oil 

1/4 cup red wine vinegar 

1/4 cup apple cider vinegar 

A good squeeze of raw honey   

Add the hot water to the miso and mix well – then add all other ingredients and whisk together (taste and see if it requires more vinegar / honey to suit your taste ) 

Remove the veg from the oven and pour over the delicious dressing …. Then grab a bowl and eat as a stand alone meal or as a side . 

Feedback from tasters : yum … !! He didn’t notice the brussel sprouts ! I thought they tasted great . For an extra quick chop up a red chilli to add to the miso before pouring over the roasted vegetables 


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