Pin 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 made these miso roasted vegetables for family dinner, everyone was amazed at how delicious turnips and rutabagas could taste with a rich glaze. The crispy caramelized edges and hint of ginger made them an instant cold-weather favorite.
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 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 coated with glaze.
- Spread on baking sheet:
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast for 30–35 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
- Finish & serve:
- Transfer to serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Pin My family loves gathering around the table when these colorful veggies come out of the oven. Even picky eaters ask for seconds, especially with extra sesame seeds on top.
Nutritional Information
Each serving provides about 175 calories, 6 g fat, 29 g carbohydrates, and 3 g protein, making this a satisfying and wholesome option for any occasion.
Serving Suggestions
Pair with steamed rice, toss into a grain bowl, or add to a salad for more texture and flavor. These roasted vegetables also work well with grilled tofu or baked chicken.
Tools Needed
You will need a large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, and a cutting board to prepare this dish with ease.
Pin These miso roasted vegetables elevate any winter meal and reheat beautifully the next day. Enjoy their bold flavor and vibrant color!
Recipe Q&A
- → What vegetables work best for roasting in this dish?
Root vegetables like turnips, rutabaga, and beets are ideal, but carrots or parsnips can be good substitutes for added variety.
- → How does the miso glaze affect the flavor?
The miso glaze adds a rich, umami depth balanced with sweetness from maple syrup and brightness from vinegar and ginger.
- → Can this dish be prepared ahead of time?
Yes, the vegetables can be coated in the glaze earlier and roasted just before serving for optimal freshness and texture.
- → What cooking temperature is best for roasting these vegetables?
Roasting at 425°F (220°C) ensures the vegetables become tender inside with caramelized edges.
- → Are there any garnish suggestions to enhance the dish?
Toasted sesame seeds and thinly sliced green onions add a pleasant crunch and fresh aroma to the finished vegetables.