Miso Roasted Winter Vegetables

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 during the coldest part of winter when root vegetables were abundant at the market. The aroma while roasting instantly made the kitchen feel warm and inviting.

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 (gluten-free if needed): 1 tbsp
• Fresh ginger: 1 tsp, grated
• Garlic: 1 clove, minced
• Black pepper: Freshly ground, to taste
• Sesame seeds (optional): 1 tbsp, toasted
• Green onions (optional): 2, thinly sliced

Instructions

Preheat 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.

Coat Vegetables:

Add turnips, rutabaga, and beets to the bowl. Toss until vegetables are evenly coated with glaze.

Spread on Sheet:

Spread vegetables in single layer on prepared baking sheet.

Roast:

Roast for 30–35 minutes, stirring once halfway, until vegetables are tender and caramelized at edges.

Garnish and Serve:

Transfer to serving dish. Sprinkle with sesame seeds and green onions if desired. Serve warm.

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This miso roasted vegetable dish often appears on our family table for holiday dinners. My kids always ask for seconds, especially when the glaze gets extra caramelized at the edges.

Serving Suggestions

Try these vegetables over steamed rice, with quinoa, or tucked into a warm grain bowl. The savory-sweet flavors are excellent with tofu or seared salmon as well.

Allergen Information

This recipe contains soy (miso paste, soy sauce) and is gluten-free if using the appropriate soy sauce. Always check product labels for hidden allergens.

Nutritional Information

Per serving: Calories 175, Total Fat 6 g, Carbohydrates 29 g, Protein 3 g

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Serve these miso roasted veggies while warm for maximum flavor. This dish is perfect for sharing with loved ones at winter gatherings.

Recipe FAQs

→ What vegetables are best for roasting in this dish?

Root vegetables like turnips, rutabaga, and beets work beautifully. They caramelize well and absorb the miso glaze flavors deeply.

→ Can I substitute the maple syrup in the glaze?

Yes, honey can be used as a natural sweetener alternative to balance the miso’s saltiness and add subtle sweetness.

→ How do I achieve caramelization on the vegetables?

Roast at a high temperature (425°F/220°C) in a single layer, stirring halfway through, to ensure even caramelization and tender texture.

→ Is it necessary to use soy sauce in the glaze?

Soy sauce enhances umami depth, but gluten-free soy sauce can be used to keep it suitable for gluten-sensitive diets.

→ What garnishes complement the dish best?

Toasted sesame seeds and thinly sliced green onions add a fragrant, crunchy contrast to the tender roasted vegetables.

→ Can this dish be served as a main course?

Yes, the hearty root vegetables and rich miso glaze make it satisfying enough for a vegetarian main option.