Roasted Root Vegetables with Miso Glaze

Easy tender Roasted Root Vegetables with Miso Glaze are a healthy way to enjoy your veggies with a pop of asian flavor!

Vibrant Roasted Root Vegetables with Miso Glaze

Our farmers markets are dwindling down for the season.

In just a few more weeks, the white pop-up tents I lovingly look forward to on the weekends will disappear for the cool months. Although the “winter market” is still open in city buildings here in Asheville, it’s just not the same.

However, in these last weekends of the farmers market, I find the most vibrant root vegetables imaginable.

Fall Roasted Root Vegetables with Miso Glaze

Saturday morning I got up early, threw on a sweatshirt and flip flops, and headed out the door to the farmers market… The flip flops weren’t the best idea I’ve ever had.

It was a crisp autumn morning, but the sun was shining and the tent tops were glistening like white beacons of hope.

As I perused table after table of fresh produce, I noticed something. All the root vegetables were really small but bold in color. To me, that is a telltale sign of deep saturated flavor.

Easy Fall Roasted Root Vegetables with Miso Glaze

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.

Healthy Roasted Root Vegetables with Miso Glaze

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 root vegetables each fall, but Roasted Root Vegetables with Miso Glaze is our new family favorite.

Easy Roasted Root Vegetables with Miso Glaze

If your farmers 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!

Roasted Root Vegetables with Miso Glaze

Yield: 6-8

Prep Time:10 minutes

Cook Time:30 minutes

5 / 5 (4 Reviews)
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  • 1 pound baby carrots
  • 1 pound small radishes
  • 1 pound small beets
  • 1-2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, 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


  1. 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.
  2. Roast the veggies in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.
  3. 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.
  4. 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.
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21 comments on “Roasted Root Vegetables with Miso Glaze

  1. Suhana Morganposted August 30, 2018 at 8:28 am Reply

    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.

    Rating: 5
  2. Pingback: 9 Miso Recipes To Add More Umami To Your Week –

  3. Ruben Veriatoposted August 31, 2015 at 12:12 pm Reply

    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.

    • Loriposted February 21, 2016 at 2:30 am Reply

      @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 :) 

  4. Jessie Weaverposted November 2, 2014 at 4:08 pm Reply

    Wow, that looks fantastic! I love radishes but I don’t think I’ve ever tried them roasted.

  5. Jamie | My Baking Addictioneposted November 2, 2014 at 6:09 am Reply

    I love the salty/sweet flavor combo and this would be gorgeous for Thanksgiving dinner!


  6. Jennie @themessybakerblogposted October 30, 2014 at 4:50 pm Reply

    Those are the prettiest veggies I ever did see. Love that glaze!

    Rating: 5
  7. Sylvie | Gourmande in the Kitchenposted October 29, 2014 at 7:51 pm Reply

    How pretty, this is my kind of side dish!

    Rating: 5
  8. Kristenposted October 29, 2014 at 3:44 pm Reply

    Roasted veggies are my favorite and I love this sauce you added so much!

  9. Gabyposted October 29, 2014 at 12:04 pm Reply

    I love roasting veggies and this combinations sounds great!

  10. Jennifer @ Show Me the Yummyposted October 29, 2014 at 11:59 am Reply

    Yum! There are so many roasted root vegetable recipes out there, but your miso glaze really stands out to me!

  11. Liz @ The Lemon Bowlposted October 29, 2014 at 10:33 am Reply

    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!

  12. Julie @ Table for Twoposted October 29, 2014 at 8:49 am Reply

    So pretty!! Love the colors!!

  13. Mariaposted October 29, 2014 at 7:57 am Reply

    Pretty veggies!

  14. Aimee @ Simple Bitesposted October 29, 2014 at 7:40 am Reply

    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!

  15. Lauren @ Climbing Grier Mountainposted October 29, 2014 at 7:40 am Reply

    I am huge fan of miso. These carrots look amazing and would be a wonderful side dish at T-Giving!

  16. Kevin @ Closet Cookingposted October 29, 2014 at 7:18 am Reply

    Love the use of miso on the veggies like this!

  17. Jenny Flakeposted October 29, 2014 at 7:17 am Reply

    Loooove a nice big baking sheet of roasted vegetables! Great recipe!!

  18. Meagan @ A Zesty Biteposted October 29, 2014 at 7:05 am Reply

    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.

  19. Heatherchristoposted October 29, 2014 at 7:59 am Reply

    These are absolutely gorgeous Sommer!! Love that Miso Glaze!

    Rating: 5
  20. Laura @ Laura's Culinary Adventuresposted October 29, 2014 at 5:45 am Reply

    What beautiful and colorful vegetables! I’m sad thinking about my local farmers market closing down :(