Position a rack in the center of the oven and heat the oven to 450°F.
Put the broccoli, peas, and chiles in a large bowl; toss with 2 Tbs. of the olive oil and 2 Tbs. of the sesame oil. Sprinkle with salt and toss again. Transfer the vegetables to a 10x15-inch Pyrex dish and roast, stirring once, until the peas are lightly browned and the broccoli tops are quite dark in spots, about 22 min.
Meanwhile, in a small bowl, whisk the remaining 1 Tbs. olive oil, 1 tsp. sesame oil, cilantro, miso, honey, sambal oelek, orange zest, ginger, and garlic. Pour the mixture over the roasted vegetables and toss to coat. Remove the chiles (or leave them in for color but warn diners not to eat them). Serve immediately.
nutrition information (per serving):
20, Fat Calories
180, Saturated Fat
7, Monounsaturated Fat
24, Polyunsaturated Fat
Photo: Scott Phillips