Save 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.
The first time I made these miso roasted vegetables for a winter dinner party, everyone was amazed at how delicious turnips and rutabaga could taste. The miso glaze brings a wonderful depth of flavor even to the humblest roots.
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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: 1 tbsp (use gluten-free if needed)
- Grated fresh ginger: 1 tsp
- Garlic: 1 clove, minced
- Freshly ground black pepper: to taste
- Sesame seeds: 1 tbsp, toasted (optional)
- Green onions: 2, thinly sliced (optional)
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Instructions
- Prep 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.
- Toss Vegetables:
- Add turnips, rutabaga, and beets to the bowl. Toss well until vegetables are evenly coated with the miso glaze.
- Spread & Roast:
- Spread vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast for 30–35 minutes, stirring once halfway through, until vegetables are tender and caramelized at the edges.
- Serve & Garnish:
- Transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Save My kids love helping sprinkle sesame seeds on top before serving. It is a fun way to get everyone involved in making dinner feel special.
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Required Tools
Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board make prepping and roasting easy.
Allergen Information
Contains soy (miso paste, soy sauce). Gluten-free if using gluten-free soy sauce. Always confirm packaging.
Nutritional Information
Per serving: Calories 175, Total Fat 6 g, Carbohydrates 29 g, Protein 3 g.
Save 
Serve these miso roasted vegetables warm for the best flavor. They are even delicious at room temperature for next-day lunches.
Cooking Questions
- → What vegetables work best with miso glaze?
Root vegetables such as turnips, rutabaga, and beets complement the miso's savory-sweet notes well, especially when roasted to bring out their natural sugars.
- → How do I achieve caramelization on the vegetables?
Roast the vegetables at 425°F (220°C) on a parchment-lined baking sheet, stirring halfway through, until tender and golden edges appear.
- → Can I substitute maple syrup with another sweetener?
Yes, honey works well as an alternative to maple syrup, providing a similar sweetness and depth to the glaze.
- → Is this dish suitable for gluten-free diets?
Yes, using gluten-free soy sauce ensures the glaze remains gluten-free, making the entire dish safe for gluten sensitivities.
- → What garnishes enhance the final dish?
Toasted sesame seeds and thinly sliced green onions add a pleasant crunch and fresh aroma to the roasted vegetables.
