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.
When I first tried roasting winter vegetables with a miso glaze, the sweet and savory notes totally transformed them. It quickly became a staple in our kitchen during chilly months.
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
- 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:
- 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.
- Coat vegetables:
- Add turnips, rutabaga, and beets to the bowl. Toss well until all vegetables are evenly coated with the glaze.
- Spread and roast:
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, stirring once halfway through, until vegetables are tender and caramelized at the edges.
- Garnish and serve:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Save to Pinterest This is a dish my family looks forward to, especially during holiday dinners when everyone wants something cozy and wholesome alongside their favorites.
Allergen Information
Contains soy from miso paste and soy sauce. Gluten-free if using gluten-free soy sauce. Always check labels for hidden allergens.
Required Tools
Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board
Nutritional Information (per serving)
Calories: 175, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 3 g
Save to Pinterest With a sweet-savory glaze and hearty texture, these roasted miso vegetables will brighten up any winter table. Enjoy warm for best flavor and texture.
Common Recipe Questions
- → What vegetables are best for roasting in this dish?
Root vegetables such as turnips, rutabaga, and beets work wonderfully, as their firm texture softens and caramelizes beautifully when roasted.
- → How does the miso glaze affect the flavor?
The miso glaze adds a savory umami depth balanced by maple syrup's sweetness and brightened with vinegar and ginger for complexity.
- → Can I substitute any ingredients in the glaze?
Yes, honey can replace maple syrup, and gluten-free soy sauce keeps the glaze suitable for restricted diets without sacrificing flavor.
- → What’s the best oven temperature and time for roasting?
Roasting at 425°F (220°C) for 30–35 minutes allows vegetables to become tender and caramelized, stirring once halfway through.
- → How can I add a bit of heat to this dish?
A dash of chili flakes added to the glaze brings a gentle spiciness that complements the savory-sweet balance well.