Miso-Butter Roasted Vegetables (Print View)

Seasonal veggies glazed with miso-butter, roasted to tender, caramelized edges with deep umami flavor.

# Components:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, combine all vegetables including carrots, sweet potatoes, red bell pepper, zucchini, red onion, and broccoli florets.
02 - In a separate bowl, whisk together softened butter, white miso paste, maple syrup or honey, soy sauce, olive oil, rice vinegar, minced garlic, and black pepper until the mixture is smooth and well combined.
03 - Pour the miso-butter glaze over the prepared vegetables and toss thoroughly to ensure all pieces are evenly coated with the glaze.
04 - Spread the coated vegetables in a single layer on the prepared baking sheet, distributing them evenly for optimal caramelization.
05 - Roast for 25 to 30 minutes, stirring halfway through the cooking time, until vegetables are golden, caramelized, and tender throughout.
06 - 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 miso-butter glaze creates a savory depth that makes even the simplest vegetables taste restaurant-worthy.
  • Everything cooks on one sheet, so cleanup is minimal and your oven does most of the work.
  • It works beautifully as a side for fish, rice bowls, or standing completely on its own as a vegetarian main.
02 -
  • Don't skip preheating the oven to 425°F—the high heat is what creates those caramelized, crispy edges that make this dish memorable instead of just pleasant.
  • Always whisk your miso paste into the other glaze ingredients before it touches the vegetables, or you'll end up with stubborn little miso lumps that refuse to smooth out.
03 -
  • Don't crowd your baking sheet—if vegetables are packed too tightly, they'll steam instead of caramelize, and you'll lose that essential crispy-edged texture.
  • Keep a close eye during the last 5 minutes of roasting because miso-butter glaze can go from golden to burnt quickly once it really starts caramelizing.
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