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.
The first time I made miso roasted winter vegetables, the aroma filled the whole house and my family kept sneaking tastes right off the pan! If you love bold flavors, this dish is a must-try.
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
- Garlic: 1 clove, minced
- Freshly ground black pepper: to taste
- Sesame seeds (optional): 1 tbsp, toasted
- Green onions (optional): 2, thinly sliced
Instructions
- Prepare oven and pan:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Make miso 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.
- Toss vegetables:
- Add turnips, rutabaga, and beets. Toss well until vegetables are evenly coated in glaze.
- Arrange and roast:
- Spread vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, stirring once halfway, until tender and caramelized at edges.
- Finish and serve:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions if desired. Serve warm.
Save Whenever my kids see these golden veggies come out of the oven, they gather around and ask for the first taste. It's a festive, colorful side that everyone enjoys together.
Serving Suggestions
Serve these vegetables with steamed rice, in a grain bowl, or alongside your favorite protein for a complete meal.
Flavor Variations
Try adding chili flakes for a subtle heat, or swap in carrots or parsnips for a different combination of root vegetables.
Nutrition
Each serving provides about 175 calories, 6 g fat, 29 g carbohydrates, and 3 g protein.
Save Miso roasted winter vegetables deliver a satisfying umami punch and cheery color to your table. They're sure to brighten up chilly days!
Recipe FAQ
- → What vegetables work best for roasting with miso glaze?
Root vegetables like turnips, rutabaga, and beets caramelize beautifully and absorb the savory miso glaze well, enhancing their natural sweetness.
- → Can I substitute the miso paste in the glaze?
White miso is preferred for its mild umami flavor, but yellow miso can be used for a slightly stronger taste. Avoid darker miso as it may overpower the vegetables.
- → How do I achieve caramelization without burning the vegetables?
Roast at a high temperature (around 425°F) for 30–35 minutes, stirring halfway to ensure even cooking and prevent burning while allowing natural sugars to caramelize.
- → Are there any additional seasonings to enhance the glaze?
A dash of chili flakes can add subtle heat, while grated ginger and garlic boost the depth of flavors in the glaze.
- → What are suitable serving suggestions for this dish?
Serve warm as a side dish alongside steamed rice or as part of a grain bowl to complement the savory-sweet vegetable flavors.