Hello World KitchenBeta

Miso-Glazed Roasted Root Vegetables

A comforting autumn and winter side dish featuring hearty root vegetables tossed in a savory, umami-rich maple-miso glaze and roasted to caramelized perfection.

Prep 15 min Cook 40 min Total 60 min Level Easy

Serves 6

Ingredients

Root Vegetables

1 lbs Carrots — Peeled and cut into 1-inch chunks
1 lbs Parsnips — Peeled and cut into 1-inch chunks, woody cores removed if large
1 large Sweet Potato — Peeled and cut into 1-inch chunks
2 tablespoons Olive oil — For initial roasting
0.5 teaspoon Kosher salt — Miso is salty, so use salt sparingly here
0.25 teaspoon Black pepper — Freshly cracked

Miso Glaze

3 tablespoons White miso paste — Shiro miso
2 tablespoons Maple syrup — Pure maple syrup
1 tablespoon Tamari — Use gluten-free tamari to keep the dish GF
1 tablespoon Rice vinegar — Unseasoned
1 tablespoon Toasted sesame oil — Adds a nutty depth
1 teaspoon Fresh ginger — Finely grated

Garnish

2 whole Scallions — Thinly sliced, green parts mostly
1 tablespoon Toasted sesame seeds — White or black

Instructions

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent the glaze from burning onto the pan.
~5 min
Use two baking sheets if your vegetables seem crowded. Overcrowding will cause them to steam rather than roast.
Place the chopped carrots, parsnips, and sweet potatoes on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated. Spread them out into a single layer.
~5 min
Ensure the vegetables are cut into similarly sized pieces so they cook at the same rate.
Roast the vegetables in the preheated oven for 25 minutes, or until they begin to soften and develop light browning on the edges.
~25 min
Toss the vegetables halfway through the cooking time for even browning.
While the vegetables are roasting, whisk together the white miso paste, maple syrup, tamari, rice vinegar, toasted sesame oil, and grated ginger in a small bowl until smooth.
~5 min
If the miso paste is very stiff, you can add 1 teaspoon of warm water to help it blend smoothly.
Remove the baking sheet from the oven. Pour the miso glaze over the partially roasted vegetables and toss well to ensure every piece is coated.
~2 min
Be careful when tossing, as the pan and vegetables will be very hot.
Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until the vegetables are completely fork-tender and the glaze has caramelized nicely into sticky edges.
~15 min
Keep a close eye on the vegetables during the last 5 minutes; the sugars in the maple syrup and miso can burn quickly.
Remove from the oven and let the vegetables rest for 5 minutes. Transfer to a serving dish and garnish with sliced scallions and toasted sesame seeds.
~5 min

Nutrition

210

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

520

Sodium (mg)

Cholesterol (mg)

Equipment

Large baking sheet
Parchment paper or silicone baking mat
Chef's knife
Cutting board
Small mixing bowl
Whisk

Tips & Storage

White miso is highly recommended as it has a sweet, mild flavor. Red or brown miso will be too overpowering and salty for this delicate side dish.
Feel free to swap in or add other root vegetables like butternut squash, turnips, or golden beets. Avoid red beets as they will dye the entire dish pink.
To make this an entree, serve the roasted vegetables over a bed of quinoa or rice, along with some crispy tofu or edamame.
Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or in an air fryer to restore the caramelized edges, as microwaving will make them mushy.