Miso Carrot and Broccoli Bowl

Preheat the oven to 400F Cook the rice or grain. If you're using frozen edamame quickly blanch in boiling water (3-5 minutes) Chop carrots and broccoli into bite sized pieces. Coat a sheet trail with oil and add the carrots to the tray. Roast for 20 minutes, until brown on the bottom side. Flip and toss the chunks around, then add the broccoli to the tray, season with salt and pepper and roast for another 10 – 20 minutes until the broccoli is lightly charred at the edges. Lightly toast the sesame seeds in a skillet over low heat until fragrant. About 1-2 minutes (keep a very close eye on them to insure they don't burn). Let cool. Combine all the ingredients for the sauce together and whisk until smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings if need be. Add water to thin if necessary. Toss the roasted vegetables with the edamame and cilantro. Serve over rice and drizzle with sauce and toasted sesame seeds. Enjoy!