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 first made this on a chilly Sunday afternoon when I wanted something comforting yet lively. Roasting the vegetables with the miso glaze turned my kitchen into the coziest spot in the house.
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 (use gluten-free if needed): 1 tbsp
- Fresh ginger, grated: 1 tsp
- Garlic, minced: 1 clove
- Freshly ground black pepper: to taste
- Sesame seeds, toasted (optional): 1 tbsp
- Green onions, thinly sliced (optional): 2
Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make Glaze:
- In a large bowl, whisk together the miso paste, maple syrup (or honey), olive oil, rice vinegar, soy sauce, ginger, garlic, and black pepper until smooth.
- Coat Vegetables:
- Add the turnips, rutabaga, and beets to the bowl. Toss well until all the vegetables are evenly coated with the miso glaze.
- Arrange:
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast for 30–35 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
- Garnish and Serve:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Save My kids especially love the sweet tang of the glaze, and it is now a staple for winter family dinners. We often pair it with rice or grain bowls for a full meal.
Required Tools
Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board
Allergen Information
Contains soy (from miso paste and soy sauce). Use gluten-free soy sauce if needed, and always check labels for hidden allergens.
Nutritional Information
Calories: 175, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 3 g (per serving)
Save This recipe brings warmth and big flavor to winter veggies. It is easy to make and sure to impress at any table.
Recipe Help & Answers
- → What vegetables work best for roasting with miso glaze?
Root vegetables such as turnips, rutabaga, and beets hold up well to roasting and complement the miso's umami flavor.
- → How can I get the vegetables caramelized evenly?
Spread vegetables in a single layer and stir halfway through roasting to ensure even caramelization on all sides.
- → Can the miso glaze be adjusted for sweetness?
Yes, you can substitute maple syrup with honey or adjust amounts to balance sweetness to your taste.
- → Is it necessary to use sesame seeds and green onions as garnish?
They add texture and fresh notes, but the dish remains flavorful without them if unavailable.
- → What are good serving suggestions for these miso roasted vegetables?
They pair well with steamed rice, grain bowls, or as a flavorful side to various main dishes.