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
Scale
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
