Miso Root Vegetable

Transform ordinary root vegetables into an extraordinary side dish with this umami-rich miso glaze. This simple yet sophisticated recipe combines earthy roasted vegetables with a glossy, flavor-packed sauce that brings restaurant-quality results to your dinner table. Perfect for meal prep or impressing guests with minimal effort.

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Course: Side Dish

Cuisine: American

Keyword: Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 185kcal

Equipment

Ingredients

For the Vegetables:

3 lbs mixed root vegetables sweet potatoes, potatoes, carrots
1 large red onion
1 head garlic
1/2 tsp salt
1/2 tsp pepper

For the 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

Instructions

Preheat oven to 400°F (200°C).
Chop root vegetables and onion into evenly-sized chunks; separate garlic cloves and leave whole.
Toss vegetables and garlic with salt and pepper; spread on a large baking sheet in a single layer.
Roast for 40-45 minutes until vegetables are tender and golden brown.
While vegetables roast, whisk together miso paste, rice vinegar, tahini, maple syrup, minced garlic, and water to create the glaze.
Remove vegetables from oven, drizzle with miso glaze, and toss gently to coat.
Serve immediately while warm.

Notes

Adjust water in glaze gradually to achieve desired consistency - start with 1 tablespoon and add more if needed

Cut vegetables into similar-sized pieces (about 1-2 inches) to guarantee even cooking

Any combination of root vegetables works well - try parsnips, turnips, or butternut squash

For deeper flavor, let vegetables caramelize an extra 5-10 minutes before glazing

Leftover glazed vegetables can be stored refrigerated for up to 3 days and reheated in the oven

Make the glaze ahead of time and store covered at room temperature for up to 2 hours

For vegan option, verify your miso paste doesn't contain fish (most are naturally vegan)

Nutrition