Save to Pinterest 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 this recipe, the kitchen filled with the sweet and savory aroma of roasting miso glaze and root vegetables. It was so satisfying to see the vibrant colors and to share a cozy, nourishing meal with friends.
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: 1 tbsp, toasted, optional
- Green onions: 2, thinly sliced, optional
Instructions
- Preheat and prepare:
- 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.
- Toss vegetables:
- Add turnips, rutabaga, and beets to the bowl. Toss well until all vegetables are evenly coated.
- Roast:
- Spread vegetables in a single layer on the prepared baking sheet.
- Cook and serve:
- Roast for 30–35 minutes, stirring once halfway, until vegetables are tender and caramelized at the edges. Transfer to serving dish and sprinkle with sesame seeds and green onions if desired.
Save to Pinterest Gathering around the table for this dish on chilly evenings always brings out smiles. Sharing colorful roasted vegetables together reminds us of the warmth of home.
Serving Suggestions
Serve these miso roasted vegetables with steamed rice, quinoa, or as a highlight in your grain bowl. Fresh herbs or a squeeze of lemon add extra brightness.
Ingredient Swaps
Feel free to swap in other root vegetables such as carrots or parsnips. Sweet potatoes or potatoes work well, too, bringing a different texture and flavor.
Nutrition Snapshot
Each serving provides about 175 calories, 6 g total fat, 29 g carbohydrates, and 3 g protein. Perfect for a wholesome side or light main.
Save to Pinterest This flavorful vegetable side is sure to impress and fits many dietary needs. Roast a batch and enjoy the vibrant taste all season long.
Recipe FAQs
- → What vegetables work best for roasting with miso glaze?
Root vegetables like turnips, rutabaga, and beets are ideal for roasting with a miso glaze due to their firm texture and natural sweetness, which caramelizes beautifully in the oven.
- → How does roasting enhance the flavor of the vegetables?
Roasting at high heat caramelizes the natural sugars in the vegetables, adding depth and a rich, slightly sweet flavor that complements the savory miso glaze.
- → Can I substitute maple syrup in the glaze?
Yes, honey is a great alternative to maple syrup, adding a similar sweetness and helping to balance the miso's salty notes.
- → What is the purpose of adding rice vinegar to the glaze?
Rice vinegar adds a subtle acidity that balances sweetness and enhances the overall flavor profile of the miso glaze.
- → Are sesame seeds necessary for this dish?
Sesame seeds are optional but recommended. They add a toasty flavor and pleasant crunch that complements the texture of roasted vegetables.
- → How can I make this dish gluten-free?
Use gluten-free soy sauce to ensure the miso glaze is free from gluten, making the dish suitable for gluten-sensitive diets.