Miso Butter Roasted Vegetables (Printable Version)

Seasonal vegetables roasted in a savory miso-butter glaze for rich umami and caramelized edges.

# What You'll 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 - 1/2 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 prepared vegetables.
03 - In a separate bowl, whisk together softened butter, white miso paste, maple syrup, soy sauce, olive oil, rice vinegar, minced garlic, and black pepper until smooth and well combined.
04 - Pour the miso-butter glaze over the vegetables and toss thoroughly to ensure even coating.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are golden, caramelized, and tender.
07 - Transfer to a serving platter. Garnish with toasted sesame seeds and fresh parsley or scallions if desired. Serve warm.

# Expert Tips:

01 -
  • The glaze gets sticky and caramelized at the edges, giving you that addictive contrast between tender and crispy vegetables.
  • It tastes more complicated than it actually is, which means you can pull it together on a weeknight without feeling like you're rushing.
02 -
  • Don't crowd the pan or your vegetables will steam instead of roast, and you'll miss out on those caramelized edges that make this dish worth making.
  • Stir halfway through cooking because the glaze settles and the bottom layer needs its turn at the hot spots to get properly browned and sticky.
03 -
  • Toast your sesame seeds in a dry pan for about a minute before sprinkling them on top, because even that small step makes them taste more alive and nutty.
  • If your miso paste seems too thick to whisk smoothly, let the butter soften to almost melting and whisk them together first before adding the other ingredients.
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