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Miso Glazed Roasted Root Vegetables Recipe

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  • Author: Susan
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Description

This Miso Glazed Roasted Root Vegetables recipe highlights a delightful blend of tender steamed and oven-roasted root vegetables coated in a savory-sweet miso glaze. Perfect for a wholesome side dish or a vegetarian main, this dish combines the natural sweetness of sweet potatoes, potatoes, and carrots with umami-rich miso and a hint of maple syrup for a balanced and flavorful meal.

Ingredients

Units Scale

Roasted Root Vegetables:

  • 3 lbs root vegetables (approximately 1350g; mix of sweet potatoes, potatoes, and carrots)
  • 1 large red onion (250g)
  • 1 head of garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper

Miso Glaze:

  • 2 tbsp miso paste
  • 2 tbsp rice vinegar
  • 1 tbsp tahini
  • 1 tbsp maple syrup
  • 1 garlic clove, minced
  • 1–2 tbsp water (to adjust consistency)

Instructions

  1. Prepare Vegetables: Rinse and peel the root vegetables, then cut them into chunks approximately 1 to 1.5 inches in size. Cut the red onion into wedges and peel the garlic cloves.
  2. Steam Root Vegetables: In a large pot, add 1 cup of water and place a steamer basket inside. Add the chopped root vegetables (excluding the onion and garlic) to the basket. Cover and steam over medium-high heat for 8-10 minutes until fork-tender but not mushy.
  3. Preheat Oven and Roast: Preheat your oven to 400°F (204°C). Transfer the steamed root vegetables, along with the onion wedges and whole garlic cloves, onto a parchment-lined baking tray. Season with salt and pepper and toss gently. Roast in the oven for 30-35 minutes until the vegetables are golden brown and caramelized.
  4. Make Miso Glaze: While the vegetables roast, whisk together miso paste, rice vinegar, tahini, maple syrup, minced garlic, and 1 to 2 tablespoons of water. Adjust the amount of rice vinegar and water to achieve a slightly runny but not watery consistency.
  5. Glaze and Serve: Once roasted, remove the vegetables from the oven and pour the miso glaze over them. Toss well to coat all vegetables evenly. Optionally, garnish with sliced scallions and sesame seeds before serving. Enjoy warm.

Notes

  • Nutritional information is an estimate calculated using an online tool and may vary depending on exact ingredient brands and quantities.
  • Steaming the root vegetables before roasting helps them cook evenly and retain tenderness without drying out.
  • You can substitute tahini with almond butter or omit it for a slightly different flavor.
  • Adjust the glaze consistency with water to your preference; it should cling nicely to the vegetables without pooling excessively.
  • For extra crunch, sprinkle with toasted sesame seeds and chopped scallions as toppings.

Find it online: https://www.recipeothy.com/miso-glazed-roasted-root-vegetables-recipe/