Miso Roasted Vegetables are a truly simple and flavorful side dish. Hearty roasted vegetables are tossed in a ginger maple miso sauce that's a little sweet, a little tangy, a little zingy, and totally delicious. These miso veggies are perfect whether you need an easy meal prep vegetable or a delicious holiday side dish.
Miso roasted vegetables are simple vegetable side dish that packs a lot of flavor.
If you're unfamiliar with miso, it's rich in umami flavor. Miso paste is thick, kind of similar to the consistency of nut butter. But taste-wise, it's made from fermented soy beans, so it's flavor is closer to that of soy sauce. It's salty, slightly tangy, and has that fermented "funk" a bit.
That umami miso is combined with rice vinegar some acidity (and to thin the sauce out), then mixed with grated ginger for some zing and maple syrup for some sweetness.
The result? Slightly tangy, sweet, delicious miso glazed vegetables. They're delicious on their own, perfect for meal prep, but flavorful enough for even your holiday menu.
Why This Miso Roasted Vegetables Recipe is SO Good!
- Roasted vegetables are always so flavorful.
- The maple miso glaze adds a ton of flavor complexity.
- They're vegetables that taste great!
- The recipe time is mostly hands off, with the oven doing most of the work.
- Convenient for meal prep.
- Delicious enough for holiday meals!
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post!
- Vegetables to Roast: you need a total of three pounds of vegetables, plus a red onion. I like brussels sprouts, carrots, and butternut squash (sweet potatoes, parsnips, and turnips all work well, too!)
- Miso Paste provides so much salty, umami flavor. Use white miso, as it's a little more mellow.
- Rice Vinegar for a little acidity, balanced the flavor, and thins the miso in our sauce
- Maple Syrup for sweetness
- Ginger adds a little zing and elevates the flavor of the miso glaze.
How to Make Miso Veggies:
For complete instructions, please check out the recipe card at the bottom of this post!
- Roast the vegetables
- Whisk the miso glaze.
- Pour the miso glaze over the roasted vegetables and toss.
- Broil the miso veggies a couple minutes to get more caramelized and crispy bits!
- Make ahead by having all of your vegetables chopped and ready to roast and the miso glaze pre-made. (You can make the miso roasted veggies in full, but they get a little softer/ break down a little and become less presentable the longer it's been since they were roasted. Not a big deal for lunch meal prep, but I wouldn't recommend for Thanksgiving dinner.)
- Keep the vegetables the same size. They're all shaped a little differently (i.e. diagonal carrots, butternut cubes, round butternut squash), but keeping them roughly the same size will allow for more even roasting. Depending on the size of your brussels sprouts, they may even need to be quartered instead of halved.
- Prevent roasted vegetables from sticking to the pan by not skipping the oil! If you're still concerned, you can line the pan with a silicone baking mat or parchment paper (if you do this, do not broil the vegetables at the end).
- Roasted veggies are done when they are fork tender.
Substitutions & Variations
- Adjust the sweetness to your preference. When you're whisking the miso glaze together, start with 1 tablespoon of maple syrup. This will have the miso sauce more salty, tangy, and with more prominent fermented miso flavor. It's delicious! But I found some recipe testers preferred a sweeter glaze and preferred 1.5 to 2 tablespoons. So start with 1 tablespoon maple syrup and add more if you prefer it sweeter!
- Swap the vegetables for other root vegetables, broccoli, cauliflower, or bell pepper.
- You can use other sweeteners, like honey or your preferred non-nutritive sweetener of choice.
While I do recommend making and serving these miso veggies fresh if serving for a special meal like Thanksgiving, in general, roasted vegetables can be easily stored. Which is why they make great meal prep!
Store miso roasted vegetables in an airtight container in the fridge for up to three days.
Supplies You'll Need
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Miso Roasted Vegetables
- 1 pound butternut squash peeled and cubed
- 1 pound carrots peeled and sliced diagonally
- 1 pound brussels sprouts trimmed and halved
- 1 red onion chopped
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Maple Miso Sauce
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1-2 tablespoons maple syrup
- 1 teaspoon grated ginger
- fresh parsley optional garnish
- Preheat the oven to 400°F.
- Place the butternut squash, carrots, brussels sprouts, and onion on a baking sheet. Add oil, garlic powder, salt, and pepper. Toss to combine. Make sure vegetables are spread out in a single layer and not overlapping on top of each other.1 pound butternut squash, 1 pound carrots, 1 pound brussels sprouts, 1 red onion, 1 tablespoon avocado oil, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- Roast for 30-35 minutes, or until vegetables are fork-tender.
- While the vegetables are roasting, prepare the miso glaze. Whisk together the miso paste, rice vinegar, maple syrup, and grated ginger in a small bowl. Start with 1 tablespoon of maple syrup and taste. The sauce with 1 tablespoon is more fermented and tangy - which many prefer! But if you're one who wants it sweeter, increase to 1.5-2 tablespoon maple syrup.2 tablespoons white miso paste, 2 tablespoons rice vinegar, 1-2 tablespoons maple syrup, 1 teaspoon grated ginger
- Remove vegetables from the oven and pour the miso glaze over them. Use a fish spatula to carefully toss the vegetables in the sauce.
- Return the pan back to the oven on the broiler setting, and broil 1-2 minutes, until vegetables have a slight caramelization and char.
- Remove from oven, sprinkle with fresh parsley, and enjoy!fresh parsley