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 these miso roasted vegetables for a winter dinner party, everyone was amazed at how delicious turnips and rutabaga could taste. The miso glaze brings a wonderful depth of flavor even to the humblest roots.
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
- 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 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 vegetables are evenly coated with the miso glaze.
- Spread & Roast:
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast for 30–35 minutes, stirring once halfway through, until vegetables are tender and caramelized at the edges.
- Serve & Garnish:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Save My kids love helping sprinkle sesame seeds on top before serving. It is a fun way to get everyone involved in making dinner feel special.
Required Tools
Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board make prepping and roasting easy.
Allergen Information
Contains soy (miso paste, soy sauce). Gluten-free if using gluten-free soy sauce. Always confirm packaging.
Nutritional Information
Per serving: Calories 175, Total Fat 6 g, Carbohydrates 29 g, Protein 3 g.
Save Serve these miso roasted vegetables warm for the best flavor. They are even delicious at room temperature for next-day lunches.
Cooking Questions
- → What vegetables work best with miso glaze?
Root vegetables such as turnips, rutabaga, and beets complement the miso's savory-sweet notes well, especially when roasted to bring out their natural sugars.
- → How do I achieve caramelization on the vegetables?
Roast the vegetables at 425°F (220°C) on a parchment-lined baking sheet, stirring halfway through, until tender and golden edges appear.
- → Can I substitute maple syrup with another sweetener?
Yes, honey works well as an alternative to maple syrup, providing a similar sweetness and depth to the glaze.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free soy sauce ensures the glaze remains gluten-free, making the entire dish safe for gluten sensitivities.
- → What garnishes enhance the final dish?
Toasted sesame seeds and thinly sliced green onions add a pleasant crunch and fresh aroma to the roasted vegetables.