Miso Glazed Roasted Root Vegetables

4.9 from 7 reviews

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.


Units Scale

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
  • 1/2 tsp salt
  • 1/2 tsp pepper

Miso Glaze


  1. 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. 
  2. 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. 
  3. 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.
  4. 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. 
  5. 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).


Keywords: roasted root vegetables, roasted vegetables, miso glaze