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.
I first made this recipe for a winter potluck and everyone raved about the caramelized edges and the deep, savory umami flavor. It has since become a cold-weather favorite in my home.
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 (gluten-free if needed): 1 tbsp
- Grated fresh ginger: 1 tsp
- Garlic, minced: 1 clove
- Freshly ground black pepper: to taste
- Sesame seeds, toasted: 1 tbsp (optional)
- Green onions, thinly sliced: 2 (optional)
Instructions
- Preheat 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 white miso paste, maple syrup or honey, olive oil, rice vinegar, soy sauce, ginger, garlic, and black pepper until smooth.
- Coat Vegetables:
- Add turnips, rutabaga, and beets to the bowl. Toss well until all vegetables are evenly coated with miso glaze.
- Arrange on Baking Sheet:
- Spread vegetables in a single layer on prepared baking sheet.
- Roast:
- Roast for 30–35 minutes, stirring once halfway through, until vegetables are tender and caramelized at the edges.
- Finish and Serve:
- Transfer to a serving dish. Sprinkle with toasted sesame seeds and sliced green onions, if desired. Serve warm.
Save When I make this for my family, we enjoy it alongside simple steamed rice for a comforting meal. Even my kids love the colorful veggies and slightly sweet glaze.
Required Tools
Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board
Nutritional Information
Calories: 175, Total Fat: 6 g, Carbohydrates: 29 g, Protein: 3 g (per serving)
Notes
For extra flavor, add a dash of chili flakes to the glaze or swap in carrots or parsnips for variety. This dish pairs well in grain bowls.
Save Enjoy these miso roasted vegetables warm from the oven or at room temperature. They're perfect for meal prepping and lunch bowls all week long.
Recipe FAQ
- → What vegetables work best for this dish?
Root vegetables like turnips, rutabaga, and beets provide ideal texture and sweetness that complement the miso glaze perfectly.
- → Can I substitute maple syrup with another sweetener?
Yes, honey or agave syrup can be used as alternatives to add a natural sweetness to the glaze.
- → How do I ensure the vegetables caramelize evenly?
Roast the vegetables in a single layer and stir halfway through cooking to promote even caramelization and prevent burning.
- → Is it possible to make this dish gluten-free?
Absolutely; using gluten-free soy sauce ensures the glaze remains free of gluten while preserving flavor.
- → What dishes pair well with these roasted vegetables?
Steamed rice, grain bowls, or fresh salads complement the robust umami and sweetness of the vegetables nicely.