# What you'll need:
→ Vegetables
01 - 2 cups sweet potatoes, peeled and cubed
02 - 1 red bell pepper, cut into strips
03 - 1 zucchini, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup broccoli florets
→ Pasta
06 - 12 ounces penne or fusilli pasta
→ Miso Maple Glaze
07 - 3 tablespoons white or yellow miso paste
08 - 2 tablespoons pure maple syrup
09 - 2 tablespoons olive oil
10 - 1 tablespoon soy sauce
11 - 1 tablespoon rice vinegar
12 - 2 garlic cloves, minced
13 - 1 teaspoon grated fresh ginger
→ Garnishes
14 - 2 tablespoons toasted sesame seeds
15 - 2 green onions, thinly sliced
16 - Fresh cilantro or parsley
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, whisk miso paste, maple syrup, olive oil, soy sauce, rice vinegar, minced garlic, and grated ginger until smooth.
03 - Combine sweet potatoes, bell pepper, zucchini, red onion, and broccoli florets in a large bowl. Pour two-thirds of the miso maple glaze over the vegetables and toss until evenly coated.
04 - Spread coated vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway, until tender and caramelized.
05 - Meanwhile, boil pasta according to package directions. Drain, reserving 1/2 cup pasta water.
06 - Return drained pasta to the pot. Add roasted vegetables and remaining glaze; toss thoroughly, adding reserved pasta water as needed for a silky consistency.
07 - Divide pasta and vegetables among serving bowls. Top with toasted sesame seeds, sliced green onions, and fresh cilantro or parsley if desired. Serve immediately.
