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 tried miso-glazed veggies during a snowy winter, and the aroma instantly transformed my kitchen into a cozy haven. Roasting makes every root veggie taste even sweeter and better.
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)
- Fresh ginger: 1 tsp, grated
- Garlic: 1 clove, minced
- Black pepper: freshly ground, to taste
- Sesame seeds: 1 tbsp, toasted (optional garnish)
- Green onions: 2, thinly sliced (optional garnish)
Instructions
- Prep Oven:
- 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 all vegetables are evenly coated.
- Roast:
- Spread vegetables in a single layer on prepared baking sheet.
- Caramelize:
- Roast 30–35 minutes, stirring once halfway through, until vegetables are tender and caramelized at edges.
- Finish & Serve:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions if desired. Serve warm.
Save This is the colorful side that my family always requests for holiday dinners. Even picky eaters go back for seconds every time.
Serving Suggestions
Pair these veggies with steamed rice, millet, or on top of a fresh grain bowl for a balanced meal. Also a tasty companion to any main course.
Customizations
Swap in carrots or parsnips, or spice things up with a dash of chili flakes. You can also use red miso for a deeper earthy taste.
Nutrition Information
Per serving: 175 calories, 6 g fat, 29 g carbohydrates, 3 g protein. Actual nutrition may vary depending on vegetable choices and glaze amount.
Save Enjoy these miso roasted veggies as a vibrant, hearty dish that celebrates winter produce. They are even better the next day and make perfect leftovers.
Recipe Questions & Answers
- → What vegetables work best for this dish?
Root vegetables like turnips, rutabaga, and beets provide a sweet earthiness that complements the miso glaze well.
- → Can I substitute maple syrup in the glaze?
Yes, honey or another natural sweetener can be used to balance the savory elements of the miso glaze.
- → How should the vegetables be prepared before roasting?
Peel and cut them into uniform 1-inch chunks to ensure even roasting and caramelization.
- → Is there a way to add heat to the dish?
Adding a dash of chili flakes to the glaze adds a subtle spicy kick without overpowering the flavors.
- → What are good serving suggestions for this vegetable medley?
This makes a hearty side or can be part of a grain bowl, pairing nicely with steamed rice or quinoa.