Miso Butter Roasted Vegetables (Printable)

Seasonal vegetables enhanced with a savory miso-butter glaze, roasted to caramelized perfection.

# What You Need:

→ Vegetables

01 - 2 cups carrots, peeled and cut into 1-inch pieces
02 - 2 cups sweet potatoes, peeled and cubed
03 - 1 red bell pepper, cut into chunks
04 - 1 zucchini, sliced into rounds
05 - 1 small red onion, cut into wedges
06 - 1 cup broccoli florets

→ Miso-Butter Glaze

07 - 3 tablespoons unsalted butter, softened
08 - 2 tablespoons white miso paste
09 - 1 tablespoon maple syrup or honey
10 - 1 tablespoon soy sauce
11 - 1 tablespoon olive oil
12 - 1 teaspoon rice vinegar
13 - 1 clove garlic, finely minced
14 - ½ teaspoon freshly ground black pepper

→ Garnish

15 - 1 tablespoon toasted sesame seeds
16 - 2 tablespoons chopped fresh parsley or scallions

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all vegetables.
03 - In a separate bowl, whisk together softened butter, miso paste, maple syrup or honey, soy sauce, olive oil, rice vinegar, minced garlic, and black pepper until smooth.
04 - Pour miso-butter glaze over vegetables and toss well to coat evenly.
05 - Spread coated vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden, caramelized, and tender.
07 - Transfer roasted vegetables to a serving platter. Garnish with toasted sesame seeds and fresh parsley or scallions if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables develop this deep caramelization that tastes nothing like standard roasted sides, thanks to the miso's umami depth.
  • You'll have it on the table in under an hour with minimal hands-on time, perfect for weeknight cooking alongside anything protein you choose.
02 -
  • Don't skip the stirring halfway through, I learned this the expensive way when I tried to set it and forget it, resulting in a blackened bottom layer while the top stayed pale.
  • The vegetables will continue to soften slightly after they come out of the oven, so err on the side of slightly underdone rather than mushy, especially with the broccoli and zucchini.
03 -
  • Make your miso-butter glaze while the oven is preheating and your vegetables are being cut, this streamlines the whole process and keeps momentum going.
  • If you have leftovers, they're genuinely delicious tossed with rice or tucked into sandwiches the next day, the flavors deepening as they sit.
Go Back