Spicy Asian Roasted Broccoli & Snap Peas
| serves: 4|
Put oven rack in center, preheat oven to 450. Toss broccoli, peas, and chiles in a large bowl with 2 TBSP olive oil and 2 TBSP sesame oil. Sprinkle with salt and toss again.
Transfer to large pyrex dish and roast, stirring once, until peas are lightly browned and broccoli tops are dark in spots, about 22 minutes.
Meanwhile, in a small bowl, whisk 1 TBSP olive oil, 1 tsp sesame oil, cilantro, miso, honey, chile paste, orange zest, ginger, and garlic. Pour mixture over roasted vegetables and toss to coat. Remove chiles. Serve immediately.