Save A vibrant, umami-packed medley of winter root vegetables roasted until caramelized, tossed in a savory-sweet miso glaze. Perfect as a hearty side or vegetarian main.
I made these miso roasted vegetables for a winter dinner and everyone loved the caramelized edges and savory flavor. It's become my go-to for a colorful side that feels special yet easy.
Ingredients
- Turnips: 2 medium, peeled and cut into 1-inch chunks
- Rutabaga: 1 medium, peeled and cut into 1-inch chunks
- Beets: 2 medium, peeled and cut into 1-inch chunks
- White miso paste: 3 tbsp
- Maple syrup or honey: 2 tbsp
- Olive oil: 2 tbsp
- Rice vinegar: 1 tbsp
- Soy sauce: 1 tbsp (use gluten-free if needed)
- Grated fresh ginger: 1 tsp
- Minced garlic: 1 clove
- Freshly ground black pepper: to taste
- Sesame seeds (optional): 1 tbsp, toasted
- Green onions (optional): 2, thinly sliced
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make glaze:
- In a large bowl, whisk together miso paste, maple syrup (or honey), olive oil, rice vinegar, soy sauce, ginger, garlic, and black pepper until smooth.
- Coat vegetables:
- Add turnips, rutabaga, and beets to the bowl. Toss well until all vegetables are evenly coated with the miso glaze.
- Arrange on sheet:
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast for 30–35 minutes, stirring once halfway through, until vegetables are tender and caramelized at the edges.
- Finish and serve:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Save When sharing this with my family, even picky eaters came back for seconds. The colorful vegetables made it fun to eat, and the glaze tied everything together beautifully.
Required Tools
Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board
Allergen Information
Contains soy. Gluten-free if using gluten-free soy sauce. Always check product labels for hidden allergens.
Nutritional Information
Calories: 175, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 3 g (per serving)
Save Serve these miso roasted vegetables warm for the fullest flavor. They also taste great cold in salads or grain bowls the next day.
Kitchen Tips & Answers
- → What vegetables work best for miso roasting?
Root vegetables like turnips, rutabaga, and beets are excellent for roasting with miso glaze due to their firm texture and natural sweetness.
- → Can I substitute the maple syrup in the glaze?
Yes, honey works well as a natural sweetener and complements the savory miso flavor beautifully.
- → How do I achieve a caramelized finish on the vegetables?
Roast the coated vegetables at a high temperature (425°F/220°C) and stir halfway through to ensure even caramelization.
- → Is it necessary to peel the root vegetables before roasting?
Peeling helps achieve a smooth texture and allows the glaze to penetrate better, enhancing the overall flavor.
- → Can I add spices for extra heat?
Adding chili flakes to the glaze introduces a subtle spice that complements the umami-rich miso glaze nicely.
- → What dishes pair well with miso roasted winter vegetables?
They pair wonderfully with steamed rice, grain bowls, or as a savory side to various protein options.