Miso-Roasted Potatoes & Onions

Name: Miso-Roasted Potatoes & Onions
Yield: Serves 4–6
Ingredients: 10 g (½ oz) thyme, leaves removed; 1 garlic clove; pinch of pepper; 1 teaspoon salt; 1 piece of toast; juice and zest of 1 lemon; 1 tablespoon maple syrup; 2 tablespoons dark miso paste; 2 spring onions (scallions), finely sliced; 2 spring onions (scallions), finely sliced; 1 large garlic bulb; 60 ml (2 fl oz/¼ cup) olive oil; 4 large baking potatoes; 3 large yellow onions

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Patience is key to this dish. It is a great way to eat potatoes and onions married together with a miso basting oil, which brings sweetness and saltiness to two of my favourite ingredients.

Ingredients

4 large baking potatoes
3 large yellow onions
1 large garlic bulb

Side dish
Gluten-free
Vegan

Method

Preheat the oven to 220°C 430°F/gas 8). Line a baking tray (pan) with baking parchment.

Peel and halve the potatoes and onions, then ‘hedgehog’ them by slicing through the top of each vegetable horizontally and vertically, to create a criss-cross effect.

Mix all the bas