Oven-Roasted Root Vegetables Topped with a Miso Glaze

Fall’s Feast: Oven-Roasted Root Vegetables Topped with a Miso Glaze

Recently, our kitchen has seen the arrival of an enticing addition for the fall season – the oven-roasted root vegetables topped with a miso glaze. This luscious side dish captures the enchanting appeal of oven-roasting root veggies, lifting it to new culinary heights with a buttery, slightly sweet, and umami-packed miso glaze.

A Fit for Every Fall Banquet

When I initially crafted this recipe, I envisioned it as a vibrant addition to our Thanksgiving spread, which it undoubtedly is! But I soon realized its versatility, making it an exceptional accompaniment to any autumn meal. While my go-to combination is carrots, beets, and onions, you could also opt for parsnips, turnips, radishes, butternut squash, acorn squash, or pumpkin—essentially, whatever the season’s bounty provides.

These roasted root vegetables, when plated, appear like a scattering of vibrant gems against the simplicity of a white plate. The trick to this effect is in the selection of varied and colorful veggies. My mix included a selection of carrots in shades of purple, yellow, white, and orange, along with the golden and traditional red varieties of beets.


  • 1 pound of carrots (450g, well-cleaned and chunked)
  • 8 mid-sized beets (peeled and sectioned into thin wedges)
  • 1 sizable red onion (peeled and wedged)
  • Olive Oil
  • Salt and pepper to taste
  • 3 tablespoons of butter
  • 2 cloves of garlic (sliced)
  • 2 tablespoons of miso paste
  • 2 tablespoons of mirin
  • 1 tablespoon of maple syrup
  • ¼ teaspoon of cinnamon
  • 1 scallion (chopped, optional)


  1. Preheat your oven to 425 degrees F (220 degrees C). Scatter the prepped vegetables on a baking tray lined with parchment. Give them a generous coating of olive oil and sprinkle with salt and pepper.
  2. Allow the vegetables to roast for about 45 minutes, or until the outer surfaces are crisped to your liking.
  3. During the final 10 minutes of roasting, get started on your glaze. Over medium heat, melt the butter in a saucepan. Add the garlic slices and sauté for about 3 minutes. Then whisk in the miso paste, mirin, maple syrup, and cinnamon, allowing it all to bubble gently for a couple of minutes.
  4. Once done, pour this aromatic glaze over your oven-roasted veggies, ensuring they’re all well-coated. Transfer to a serving platter and garnish with chopped scallions if desired. Serve hot and enjoy!

These oven-roasted root veggies, draped in a rich miso glaze, not only promise an explosion of flavors but also deliver a myriad of health benefits. Root vegetables are a powerhouse of essential vitamins, minerals, fiber, and antioxidants. Miso paste, a common ingredient in Japanese cuisine, is teeming with vital minerals and an excellent source of vitamins E, K, B, and folic acid. Its fermented nature can aid digestive health.

Choosing vegetables that are in season for this recipe ensures not only the freshest taste but also supports environmental sustainability. Eating according to the season reduces demand for out-of-season produce that often requires additional energy for growth and transportation. So, the next time you’re shopping for groceries or visiting a farmers market, bear in mind that selecting local, seasonal produce can significantly benefit both your health and the environment.

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