If you’re looking to up your veggie game, you’ve gotta try this Miso Glazed Roasted Root Vegetables Recipe. It’s one of those dishes that feels cozy and fancy all at once—perfect for cozy dinners or holiday spreads. The miso glaze brings this beautiful mix of carrots, beets, and onions to life with a buttery, sweet, and salty kiss that my family honestly goes wild for. Stick around, and I’ll walk you through exactly how to nail it every time!
Why You’ll Love This Recipe
- Rich, layered flavor: The miso glaze combines umami, sweetness, and a touch of warmth from cinnamon that makes roasted veggies irresistible.
- Easy but impressive: You’ll look like a kitchen pro, but this recipe truly requires minimal fuss.
- Perfect seasonal side: This is my go-to for chilly months and holiday meals because it feels both comforting and elegant.
- Versatile ingredients: You can swap in your favorite root veggies or adjust sweetness and saltiness to suit your taste.
Ingredients You’ll Need
The magic here really happens thanks to fresh, hearty root vegetables paired with a silky miso glaze. When choosing your veggies, look for firm carrots and brightly colored beets to ensure a vibrant plate. And don’t skip on a good quality miso paste — it’s the star of the sauce.
- Carrots: I love using fresh, firm carrots—scrubbed and cut into large chunks to roast evenly and keep a nice bite.
- Beets: Peeled and cut into thin wedges; they roast beautifully and add a lovely sweetness and color.
- Red onion: Adds a subtle sharpness that caramelizes nicely in the oven.
- Olive oil: Helps crisp up the veggies without overpowering the miso glaze.
- Salt and pepper: Essential seasonings for balancing flavors throughout cooking.
- Butter: Melts into the glaze, adding richness and luscious texture.
- Garlic: Thinly sliced, it cooks gently in the butter to infuse that savory note.
- Miso paste: The umami hero—choose a white or yellow miso for milder flavor.
- Mirin: Adds a sweet, tangy layer that’s tricky to replicate with other ingredients.
- Maple syrup: A natural sweetener that enhances the caramelization and depth.
- Cinnamon: Just a pinch to round out the glaze with gentle warmth.
- Scallion (optional): For a fresh, green pop as garnish that brightens the final dish.
Variations
I’m all about making this recipe your own. The beauty of roasted root veggies with miso glaze is how flexible it is—you can tweak veggies, substitute ingredients, or even turn it vegan with ease.
- Vegetable swap: I’ve tried this with parsnips, sweet potatoes, and even celery root, and each variation tastes fantastic with the glaze.
- Vegan option: Use olive oil instead of butter for a dairy-free version that’s just as tasty.
- Glaze adjustments: If you prefer less sweetness, cut back on the maple syrup or swap mirin with rice vinegar for a tangier note.
- Spice it up: Adding a pinch of chili flakes to the glaze gives it a surprising kick that your guests will love.
How to Make Miso Glazed Roasted Root Vegetables Recipe
Step 1: Prep & Roast Your Veggies
Start by preheating your oven to 425°F — this high heat is key for crisp edges and soft centers. Spread out the carrots, beets, and red onion on a parchment-lined baking sheet so they roast evenly without crowding. Drizzle them generously with olive oil and don’t be shy with the salt and pepper; it really brings out their natural sweetness while roasting. Pop them in the oven and let them work their magic for about 45 minutes. You’re looking for tender insides and browned, slightly crisp outsides. Give the pan a toss halfway through to keep everything cooking evenly.
Step 2: Whip Up That Irresistible Miso Glaze
When you’re about 10 minutes out from the veggies being done, it’s time for the glaze. Melt butter gently over medium heat, then add sliced garlic—cook it slowly so it softens but doesn’t burn, just about 3 minutes. Next, whisk in the miso paste, mirin, maple syrup, and cinnamon, stirring until smooth. Let the glaze simmer for a couple of minutes until it thickens slightly and bubbles up, releasing all those amazing aromas.
Step 3: Glaze and Toss to Finish
Once your veggies are roasted, take them straight from the oven to a large bowl or the baking sheet itself. Pour your warm miso glaze all over and toss gently to coat every chunk in that flavorful sauce. Arrange the glazed veggies on a serving platter and scatter chopped scallions on top if you’re using them—they add a fresh crunch and pop of color that I just can’t resist.
Pro Tips for Making Miso Glazed Roasted Root Vegetables Recipe
- Cut Size Matters: I’ve noticed that cutting beets thinner than carrots helps them roast evenly since they cook at different speeds.
- Don’t Skip the Parchment: Using parchment paper makes cleanup a breeze and prevents veggies from sticking or burning on the tray.
- Glaze Timing: Make your glaze during the last 10 minutes of roasting to keep it fresh and warm when you toss it with veggies.
- Avoid Overcrowding: Spread your veggies out in a single layer; overcrowding traps steam and prevents crisping.
How to Serve Miso Glazed Roasted Root Vegetables Recipe
Garnishes
I’m a big fan of simple garnishes here—chopped scallions add a fresh, vibrant note, or you can sprinkle toasted sesame seeds for a subtle crunch and nutty flavor. Sometimes I zest a little fresh lemon over top just before serving to brighten the dish when I want a touch of acidity.
Side Dishes
This recipe pairs beautifully with anything from roasted chicken to grilled salmon. I often serve it alongside quinoa or warm rice bowls for a nourishing vegetarian meal. It’s equally fantastic next to your holiday roast or even as a hearty lunch with toasted bread.
Creative Ways to Present
For special occasions, I like arranging these roasted root veggies over a wooden board surrounded by fresh herbs like rosemary or thyme sprigs—adds such a rustic, festive vibe. You can also layer them in a pretty glass dish to show off the gorgeous colors, then drizzle the glaze tableside for a bit of drama.
Make Ahead and Storage
Storing Leftovers
Leftover miso glazed roasted root veggies? Absolutely yes. I store them in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cooled before sealing the container to keep everything fresh and flavorful.
Freezing
Freezing roasted root vegetables glazed with miso can change the texture a bit—for me, the beets stay great but carrots get a little softer. If you want to freeze, pack leftovers tightly in an airtight freezer-safe container for up to two months. Thaw overnight in the fridge for best results.
Reheating
I recommend reheating your leftovers gently in a 350°F oven on a baking sheet to restore that slight crispness, about 10-12 minutes. The microwave can work if you’re in a hurry but tends to soften the veggies too much. A quick sauté in a hot pan also revives the glaze nicely.
FAQs
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Can I use different types of miso for this Miso Glazed Roasted Root Vegetables Recipe?
Yes! While white or yellow miso is milder and sweeter, you can experiment with red miso for a deeper, stronger flavor. Just keep in mind red miso is saltier and earthier, so you might want to adjust the quantity and salt in the recipe accordingly.
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What if I don’t have mirin—what can I use instead?
If mirin isn’t on hand, you can substitute with a mix of white wine or rice vinegar and a bit of extra maple syrup to mimic the balance of sweetness and acidity. It won’t be exactly the same but still delicious!
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Is this recipe suitable for meal prep?
Definitely! It reheats well and can be made ahead of time for easy weeknight meals. Just store it properly and reheat gently to keep those lovely textures intact.
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Can I add protein to make this a full meal?
Great idea! I like pairing these glazed veggies with grilled tofu, roasted chicken, or even tossing chickpeas into the mix before roasting for some plant-based protein.
Final Thoughts
This Miso Glazed Roasted Root Vegetables Recipe is one I keep coming back to, especially when I want something comforting yet special. It’s easy enough for weeknights but impressive enough for guests, which makes it a total winner in my recipe book. The miso glaze is what really seals the deal—so rich, layered, and downright delicious. Trust me, once you try it, you’ll be adding it to your rotation too!
Print
Miso Glazed Roasted Root Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Description
This Roasted Root Vegetables with Miso Glaze recipe features a delicious blend of carrots, beets, and red onions roasted to perfection and coated in a savory, slightly sweet miso glaze. The combination of umami from the miso paste, subtle sweetness from maple syrup, and warmth from cinnamon makes it an ideal fall or winter side dish that’s buttery, crisp on the outside, and tender inside.
Ingredients
Vegetables
- 1 pound carrots (450g, scrubbed and cut into large chunks)
- 8 medium beets (peeled and cut into thin wedges)
- 1 large red onion (peeled and cut into wedges)
For Roasting
- Olive oil (for drizzling)
- Salt and pepper (to taste)
Miso Glaze
- 3 tablespoons butter
- 2 cloves garlic (sliced)
- 2 tablespoons miso paste
- 2 tablespoons mirin
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
Garnish
- 1 scallion (chopped, optional)
Instructions
- Preheat oven: Set your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- Prepare and roast vegetables: Spread the carrot chunks, beet wedges, and red onion wedges evenly on the baking sheet. Drizzle generously with olive oil, then sprinkle with salt and pepper to taste. Roast in the oven for about 45 minutes, or until the vegetables are tender inside and crisp on the outside.
- Make miso glaze: In the last 10 minutes of the roasting time, melt the butter in a saucepan over medium heat. Add sliced garlic and cook gently for about 3 minutes until fragrant. Whisk in miso paste, mirin, maple syrup, and cinnamon. Bring the mixture to a simmer and let it bubble gently for 2 minutes to meld the flavors.
- Glaze and serve: Once the vegetables are roasted, pour the warm miso glaze over them. Toss to coat evenly. Arrange on a serving platter and garnish with chopped scallions if desired. Serve warm as a flavorful side dish.
Notes
- This dish is buttery, salty, and has a subtle sweetness, making it perfect for fall and winter meals, especially as a Thanksgiving or holiday side dish.
- For a vegan version, substitute butter with a plant-based alternative.
- Feel free to add other root vegetables like parsnips or sweet potatoes for variety.
- The glaze can be prepared in advance and gently reheated before combining with the roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 208
- Sugar: 15g
- Sodium: 444mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 15mg
