These Miso Glazed Roasted Root Vegetables are the perfect accompaniment to any fall meal or holiday side dish. Using an easy oil free vegetable roasting method and then glazing it with a vegan savory, slightly sweet and umami rich glaze- this healthy side dish will surely be your new go-to!
Roasting vegetables makes eating vegetables x100 more delicious. Something about the crispy outside, tender inside and the "roasted" flavour is just unbeat-able-- especially when it's glazed with a delicious umami sweet n' salty miso glaze. I was originally brain storming ideas for holiday / Thanksgiving side dishes, but honestly these miso roasted vegetables but it's honestly such an appropriate side dish for any fall or winter meal! Plus, it keeps well in the fridge so it can also be added to your weekly fall meal prep.
I promise, this roasted root vegetable recipe with blow your taste buds away, it's sOOOoo good and highly addicting. Let's get to it!
Ingredients to Make Miso Glazed Roasted Root Vegetables
For the Roasted Root Vegetables
- Root Vegetables: you can use any root vegetables you have on hand or enjoy! My favourites are carrots, potatoes and beets.
- Onions: become so sweet after roasting and gives another texture to the mix of roasted root vegetables.
- Garlic: for more flavour and cause really, who doesn't love roasted garlic?!
For the Glaze
- Miso paste: salty + umami
- Rice vinegar: for sourness
- Tahini: untraditional, but gives a tad of nuttiness and creamy-ness
- Maple syrup: sweetness to balance the salt and sourness
How to Make Miso Glazed Roasted Root Vegetables
So I've found the best way to roast root vegetables without any oil is actually to steam them first- especially starchy vegetables. I've always done this with oil-free roasted potatoes because it makes the best oven roasted crispy potatoes!! This not only makes roasting them much faster (30 minutes vs. 1 hour), but it also yields more tender root vegetables with a crispier exterior. Steaming the vegetables first ensures it's cooked all the way through as the outside is crisping up.
- Cut the Vegetables: Make sure to cut the vegetables relatively equal in size so they all cook evenly. For parsnips and carrots, chop them into chunks. For potatoes and sweet potatoes, cut them down the middle and then into half moon shapes OR into cubed chunks (1 inch in size). Circular vegetables like beets and onions, cut them into wedges.
- Steam Starchy Vegetables: carrots, parsnips, potatoes, sweet potatoes, beets for 8-10 minutes, until fork tender.
- Season & Bake: Transfer to a baking sheet along with the onions and garlic. Season with salt and pepper and bake for 30-35 minutes, or until the vegetables are crispy and golden brown. You may want to toss / flip the vegetables half way through the cooking time.
- Make Miso Glaze: Mix together the miso glaze ingredients in a bowl.
- Glaze the Vegetables: Once the vegetables are done roasting, add the glaze and toss. Then garnish with scallions and sesame seeds & serve!
You can toss the glaze before roasting the vegetables in the oven, however I do find that the glaze encourages burning rather than roasting because of the sugar. Depends what you like 🙂
And thats it! Easy peasy right? I hope you try making these Miso Glazed Roasted Root Vegetables and enjoy them as much as I do! You can get creative and use any vegetables or your choice and dress it with this delicious miso glaze. I think this would the perfect perfect accompaniment side dish to have at your next holiday dinner and would be a big hit!
How to Make Roasted Root Vegetables Ahead of Time
There are 2 ways to go about making roasted root vegetables ahead of time:
- Method 1: Prepare roasted root vegetables as instructed. Let it sit at room temperature for up to 3 hours. Rewarm at 375 F in the oven for 10-15 minutes, until heated through. Then toss in the miso glaze. If doing this the night before, keep the vegetables in a cool place or in the fridge.
- Method 2: Prep all the vegetables and steam as instructed and keep at room temperature for 2 hours or in the fridge if more than 2 hours. Make the miso glaze and keep in the fridge. 40 minutes before serving, pop it into the oven and bake as instructed. Then toss in miso glaze and serve.
How to Store Roasted Root Vegetables
Roasted root vegetables are great for meal prep and keep well in the fridge! Simply just store it in an air tight container in the fridge for up to 3-4 days. If making for meal prep, keep the glaze and roasted vegetables separate and just add on the glaze before eating.
To reheat roasted vegetables again, spread them onto a parchment lined baking tray place it in the oven at 425 F until crisp and heated through (around 5 minutes). Then toss with the glaze! You can also do this in a toaster oven at 375 F for 5 minutes.
If in a pinch or at school/work, microwave for 1-2 minutes lid off, or until heated through. Note this method does not keep the vegetables crisp but is still delicious!
I love eating these miso roasted vegetable left overs in a DIY buddha bowl with some kind of grain (usually mixed grain rice) and a protein like some Crispy Air Fried Tofu! Such a great easy, quick and satisfying vegan meal!
Helpful Tools to Make Perfect Roasted Root Vegetables
- Baking Pan: Depending on the size of your oven, use 1-2 trays.
- Reusable Silicon Baking Matt: I like using reusable baking matts when making this for myself. They do slightly stick to the mat so becomes a little messy but I don't mind + I don't need to keep using parchment paper.
- Parchment Paper: Great for easy clean up and if serving to guests, it keeps all the vegetables in-tact.
- Garlic Mincer: I had to throw this in because this has changed my life! No more cutting tiny pieces of garlic 🙂
More Vegan Side Dishes to Try!
- Vegan Biscuits
- Maple Pumpkin Corn Bread
- Vegan Mashed Potatoes (Stove top + Instant Pot)
- Vegan Maple Baked Beans
- Sheet Pan Cheesy Roasted Potatoes
If you recreate this Miso Glazed Roasted Root Vegetables recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Miso Glazed Roasted Root Vegetables
- Total Time: 50 mnutes
- Yield: 4 servings 1x
These Miso Glazed Roasted Root Vegetables are the perfect accompaniment to any fall meal or holiday side dish. Easy oil free roasted root vegetables paired with a umami sweet vegan miso glaze.
Roasted Root Vegetables
- 3 lbs of root vegetables (1350g // I used a mix sweet potatoes, potatoes and carrots)
- 1 large red onion (250g)
- 1 head of garlic
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp miso paste
- 2 tbsp rice vinegar
- 1 tbsp tahini
- 1 tbsp maple syrup
- 1 garlic, minced
- 1-2 tablespoon water
- Rinse and peel the skin off the root vegetables. Cut them into chunks that are roughly the same size (around 1-1.5 inches).* Cut the onion into wedges. Peel the skin off the garlic.
- Over medium high heat add 1 cup of water into a large pot and place a steamer basket inside. Add the chopped root vegetables EXCEPT the onion and garlic into the steamer basket. Once the water starts to boil, cover and steam the vegetables for 8-10 minutes, or until they are fork tender. You should be able to pierce the vegetables with a fork but they should not be over-cooked and mushy.
- Pre-heat oven to 400F. Place the steam root vegetables, onions and garlic onto a parchment lined baking tray. Sprinkle on salt and pepper and toss to season. Bake in the oven for 30-35 minutes, or until vegetables are golden brown.
- In the meantime, whisk together the miso paste, rice vinegar, tahini, maple, minced garlic and water. Taste and add more rice vinegar and/or water as needed. It shouldn't be too thick, slightly runny but not water-y.
- Once the vegetables are out of the oven, pour the miso glaze on top and toss to coat. Top with scallions and sesame seeds. Serve and enjoy!
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Roasting
- Cuisine: North American - Japanese
- Serving Size: 1 serving
- Calories: 308
- Sugar: 18g
- Sodium: 1079mg
- Fat: 3.2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0
- Carbohydrates: 64g
- Fiber: 11.28g
- Protein: 7.85g
- Cholesterol: 0
Keywords: roasted root vegetables, roasted vegetables, miso glaze
SAVE IT FOR LATER! ↓
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Kuenley Dem says
Very delicious and addictive!
Lisa Kitahara says
I'm so glad you enjoyed! 🙂
Eliza Farran says
This recipe was awesome! It's rare that you get such an umami flavor with such simplicity. The miso really rounded out the meal and the tahini made it ever so slightly nutty. We served the veggies with coconut rice and ahi tuna. Fantastic. Pro tip: if you don't have a steamer, grab some tinfoil, wrap it around a pot of simmering water and poke holes with a toothpick for the steam to come through. Works like a charm.
Eliza Farran says
This recipe was awesome! It’s rare that you get that nice umami flavor in such a simple recipe. I loved what the tahini gave it as well!! We served the veg with coconut rice and seared ahi tuna which complemented them really well. Pro tip, if don’t have a steamer basket, wrap some tin foil around a pot of boiling water, poke the foil with a toothpick and rest the veggies on top. Works like a charm. Thank you Lisa for your recipe!!
This glaze is amazing! Extremely flavorful and so easy to prepare. I'll definitely be making this again!
Lisa Kitahara says
Yay thanks so much for trying this recipe Amelia!
I used the dressing on roasted root vegetables (leeks, golden beets, turnips, red onion, garlic) and it turned them from tolerable to delicious! Thanks for the great recipe!
Made this the other night to glaze some left over veggies. Oh man, what a dream! So tasty, quaffable and moreish. Definitely will make again and again.
Lisa Kitahara says
I'm so happy to hear this was a hit for you! Thank you so much for the feedback 🙂
How do you roast the garlic? Peeled or as a whole head and then you pop it out?
Lisa Kitahara says