Roasted Root Vegetables with Miso Glaze
Easy tender Roasted Root Vegetables with Miso Glaze feature earthy and caramelized roasted vegetables with a salty-sweet miso glaze drizzled on top for amazing flavor!
Why We Love These Roasted Root Vegetables with Miso Glaze
When fall rolls around the farmer’s markets start to sell vibrant root vegetables, you will definitely want to take advantage and make some flavorful roasted veggies!
This time, I bought baby carrots, radishes, and small chioggia beets (striped beets). The root vegetables were so young and tender, I decided to leave the root ends intact to keep their fresh gnarly appeal.
I cut the largest beets in half, then roasted the veggies until soft on the inside, yet crisp on the outside.
While the roasted root vegetables were sizzling in the oven, I made a quick miso glaze to drizzle over the veggies.
The salty-sweetness and punch of garlic in the miso glaze is the perfect complement to the earthy root vegetables. It helps bring the sweet carrots and beets together with the sharp spicy bite of roasted radishes.
We make a wide variety of roasted vegetables each fall, but Roasted Root Vegetables with Miso Glaze is our new family favorite.
If your farmer’s markets are already closed for the season, or you want to make Roasted Root Vegetables with Miso Glaze all winter, look for small carrots, radishes, and beets in your local grocery store.
Sometimes you can find fun varieties of root vegetables to make your Roasted Root Vegetables with Miso Glaze extra visually appealing!
Ingredients Needed
- Baby Carrots – any kind of carrot works great
- Radishes – small and colorful radishes
- Beets – or any other root vegetable such as parsnips or sweet potatoes
- Olive Oil – to coat the veggies
- Butter – to start the glaze
- Garlic – freshly minced
- White Miso Paste – you can get miso at most supermarkets or Asian specialty stores have a great selection too!
- Mirin – this is a slightly sweet Japanese rice wine that is made for cooking. I recommend having it on hand for a bunch of different Asian-inspired recipes! If you don’t have it on hand, you can use rice vinegar and a pinch of sugar instead.
- Water – for added liquid
- Salt & Black Pepper – to taste
- Green Onions – for garnish
How to Make Roasted Root Vegetables
Preheat the oven to 450 degrees F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet, lined with parchment paper for easy clean up if you prefer. Drizzle with olive oil and sprinkle with salt and pepper, liberally. Toss to coat.
Roast the vegetables in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.
Meanwhile, place the butter in a small skillet over medium heat. Once the butter melts, add the garlic and sauté for 1-2 minutes. Then pour in the mirin and water, and whisk in the miso paste. Bring to a boil, and simmer for 1-2 minutes. Then turn off the heat.
When ready to serve, place the hot crispy vegetables on a platter or bowl and drizzle the miso glaze over the top. Then sprinkle with green onions and serve!
Serving Suggestions
If you have ever wondered what to pair with roasted root vegetables, you are not alone. These Miso Glazed Roasted Veggies are the best fall and winter side dish that go with so many option for a full and satisfying meal! I highly recommend pairing it with some of my favorites:
- Miso Honey Chicken
- Best Steak with Steak Seasoning
- Air Fryer Meatloaf
- Roasted Garlic Honey Pork Tenderloin
- Whole Roasted Chicken
- Beef Pot Roast
Frequently Asked Questions
Miso is a paste made from fermented soybeans, which is used in Japanese cooking. It is salty and is known for its deeply savory umami flavor.
Yes! Since miso is made from soybeans and sometimes another grain like rice or barley, miso is generally gluten-free and almost always vegetarian and vegan!
Root vegetables are earthy and slightly sweet once roasted, so they go really well with a tangy and umami-packed miso glaze. Miso has a salty and deep flavor, so it balances the sweetness of the vegetables and adds so much flavor!
Whenever you are cooking a medley of vegetables, it is important that every piece is about the same size. Chop up your veggies into uniform sizes to ensure they are all tender at the same time!
Store any leftovers in the refrigerator for up to 4 days! Simply reheat in the microwave until heated through.
Looking for More Comforting Veggie Recipes? Be Sure to Also Try:
- Oven Roasted Vegetables with Maple Syrup Glaze
- Roasted Vegetable Tostadas
- Roasted Vegetable Flatbread
- Roasted Rainbow Vegetable Salad
- Roasted Root Vegetable Salad
Roasted Root Vegetables with Miso Glaze
Ingredients
- 1 pound baby carrots
- 1 pound small radishes
- 1 pound small beets
- 1-2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 tablespoon white miso paste
- 1/4 cup mirin
- 1/4 cup water
- Salt and pepper
- 1/2 cup chopped green onions for garnish
Instructions
- Preheat the oven to 450 degrees F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, liberally. Shake the pan to coat.
- Roast the veggies in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.
- Meanwhile, place the butter in a small skillet and place the skillet over medium heat. Once the butter melts, add the garlic and saute for 1-2 minutes. Then pour in the mirin and water, and whisk in the miso paste. Bring to a boil, and simmer for 1-2 minutes. Then turn off the heat.
- When ready to serve, place the hot crispy vegetables on a platter and drizzle the miso glaze over the top. Then sprinkle with green onions.
Wow, what a beautiful and super delicious vegetable recipes!! I enjoyed your tasty recipe. I must try my home. Basically, I am a food lover and I am a vegetarian. The vegetable is my best food. Thank you so much for share.
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The sauce was delicious – we tossed the extra with some soba noodles – but the roasting did not go very well. The miso paste burned and turned black before the vegetables were fully cooked, which left us with hard, black root vegetables.
@Ruben..I think what happened is that you mistakenly sauced the veggies before you roasted them. This sauce is actually used after the roasting and just prior to serving :)
Wow, that looks fantastic! I love radishes but I don’t think I’ve ever tried them roasted.
I love the salty/sweet flavor combo and this would be gorgeous for Thanksgiving dinner!
-Jamie
Those are the prettiest veggies I ever did see. Love that glaze!
How pretty, this is my kind of side dish!
Roasted veggies are my favorite and I love this sauce you added so much!
I love roasting veggies and this combinations sounds great!
Yum! There are so many roasted root vegetable recipes out there, but your miso glaze really stands out to me!
I am in denial that the farmers market days are nearing a close here in Grand Rapids as well. Your post is so beautiful, Sommer!
So pretty!! Love the colors!!
Pretty veggies!
I’ve got a few carrots and radishes still in the earth out back, so I’m adding this to the menu this week. Totally gorgeous, Sommer!
I am huge fan of miso. These carrots look amazing and would be a wonderful side dish at T-Giving!
Love the use of miso on the veggies like this!
Loooove a nice big baking sheet of roasted vegetables! Great recipe!!
Our farmer’s market is about to close this weekend until next year. These vegetables would be a great find and that sauce looks amazing.
These are absolutely gorgeous Sommer!! Love that Miso Glaze!
What beautiful and colorful vegetables! I’m sad thinking about my local farmers market closing down :(