Pin it 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.
I first made this recipe on a chilly evening to brighten up a dinner gathering with friends. It brought so much color and warmth to our table and impressed even the picky eaters!
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
- Fresh ginger: 1 tsp, grated
- Garlic: 1 clove, minced
- Black pepper: freshly ground, 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 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 the turnips, rutabaga, and beets to the bowl. Toss well until all the vegetables are evenly coated.
- Roast:
- Spread the vegetables in a single layer on the baking sheet. Roast for 30–35 minutes, stirring once halfway through, until tender and caramelized at the edges.
- Serve:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Pin it My family loves when I serve these vibrant vegetables for our winter gatherings. Their natural sweetness and the depth from miso make everyone reach for seconds.
Required Tools
Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board
Allergen Information
Contains soy (miso paste, soy sauce). Gluten-free if using gluten-free soy sauce. Always check product labels for hidden allergens.
Nutritional Information
Per serving: Calories: 175, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 3 g
Pin it Serve these miso roasted vegetables warm for the best flavor and texture. They're sure to be a hit at any meal!
Common Questions
- → What vegetables are best for roasting in this dish?
Turnips, rutabaga, and beets provide the perfect texture and flavor, but carrots and parsnips also work well as alternatives.
- → How do I make the miso glaze?
Whisk together white miso paste, maple syrup or honey, olive oil, rice vinegar, soy sauce, fresh ginger, garlic, and black pepper until smooth.
- → Can I prepare this dish ahead of time?
Yes, you can prepare the glaze and chop the vegetables in advance. Roast just before serving for optimal texture and flavor.
- → What are good serving suggestions?
This glazed vegetable medley pairs well with steamed rice, grain bowls, or as a flavorful side to various mains.
- → Are there any allergen considerations?
Contains soy from miso and soy sauce; use gluten-free soy sauce to keep the dish gluten-free.