Name: Miso Glazed Roasted Root Vegetables Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Japanese-inspired
Ingredients: 1 pound carrots (450g, scrubbed and cut into large chunks); 8 medium beets (peeled and cut into thin wedges); 1 large red onion (peeled and cut into wedges); Olive Oil (for drizzling); Salt and pepper (to taste); 3 tablespoons butter; 2 cloves garlic (sliced); 2 tablespoons miso paste; 2 tablespoons mirin; 1 tablespoon maple syrup; ¼ teaspoon cinnamon; 1 scallion (chopped, optional for garnish)

If you’re craving a side dish that’s bursting with warm, savory-sweet goodness and packed with wholesome veggies, you absolutely need to try this Miso Glazed Roasted Root Vegetables Recipe. I love how the umami-rich miso glaze brings out the natural sweetness of earthy carrots, beets, and red onions—plus, roasting them makes everything perfectly caramelized and tender. Stick with me, and I’ll share all my tips so you can nail this dish every time and wow your family or guests.

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Why You’ll Love This Recipe

Naturally Sweet & Savory: The combination of roasted root veggies and miso glaze creates a perfect balance that’s both comforting and unique.
Simple Yet Impressive: This recipe looks fancy but is so easy to make—perfect for weeknights or holiday dinners.
Versatile & Adaptable: You can swap veggies or adjust sweetness to suit your taste or what’s in season.
Family-Friendly Crowd Pleaser: Even picky eaters in my house go crazy for this—one hearty serving is never enough!

The dish shows a white plate filled with a colorful mix of roasted vegetables. The top left section has dark purple, glossy roasted beets with green herbs sprinkled on them. In the bottom section, there are bright orange roasted carrots, some cut into chunks, surrounded by bits of green herbs and small pieces of roasted onion. The right side has yellow and orange roasted sweet potatoes with some pieces slightly charred, topped with green herbs. A silver spoon rests on the left side of the plate, which lies on a white marbled surface with a small patterned orange cloth peeking at the edge. photo taken with an iphone --ar 2:3 --v 7 - Miso Glazed Roasted Root Vegetables, roasted root vegetables, miso vegetable side dish, healthy roasted vegetable recipes, glowing winter vegetables

Ingredients You’ll Need

The magic really happens with simple ingredients that complement each other beautifully. Root vegetables bring earthiness and sweetness, while the miso glaze adds just the right amount of savoriness with a gentle hint of spice.

Flat lay of fresh whole carrots with leafy green tops, medium deep red beets cut into wedges showing vibrant purple-red flesh, a large red onion quartered revealing its crisp layers, two cloves of fresh garlic with papery skins intact, a small white ceramic bowl of golden olive oil, a small white bowl of creamy pale yellow butter chunks, a small white bowl containing smooth brown miso paste, a small white bowl with clear amber mirin, a small white bowl holding amber maple syrup, a small white bowl with fine ground cinnamon powder, a few green scallion stalks with white bulbs and long green tops sliced in half lengthwise, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Miso Glazed Roasted Root Vegetables, roasted root vegetables, miso vegetable side dish, healthy roasted vegetable recipes, glowing winter vegetables

Carrots: I like to scrub and chop them into big chunks so they roast evenly without drying out.
Beets: Peel and cut into thin wedges to match the carrots’ roasting time and develop rich, caramelized edges.
Red Onion: Adds a lovely sharpness that mellows with roasting—cut into wedges for easy caramelization.
Olive Oil: Choose a good quality extra virgin for flavor and crisping up the veggies.
Salt and Pepper: Essential for balancing flavors and boosting sweetness during roasting.
Butter: I use unsalted to keep control over seasoning in the glaze, and it adds creaminess.
Garlic: Sliced, not minced, so it gently infuses the glaze with mellow aroma without overpowering.
Miso Paste: This is the star umami ingredient—use white or yellow miso for sweetness and mildness.
Mirin: A sweet Japanese rice wine that brightens the glaze and gives it a subtle glaze-like finish.
Maple Syrup: Adds a natural sweetness to balance saltiness of miso and earthiness of veggies.
Cinnamon: Just a pinch brings warmth and depth without making it taste like dessert.
Scallion (optional): Chopped fresh scallions sprinkled on top add color and a mild oniony crunch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season or mood. Feel free to swap out veggies or tweak the glaze to keep things fresh and exciting. This dish is very forgiving!

Switch up the veggies: I’ve tried parsnips, sweet potatoes, or even turnips instead of beets—just adjust your roasting times accordingly.
Add heat: A pinch of red pepper flakes in the glaze kicks up the flavor if you want a little spice.
Go vegan: Swap butter for coconut oil or vegan margarine; it still tastes fantastic!
Different miso types: Experiment with red or brown miso for a deeper, earthier glaze, but start with less since they’re saltier.

How to Make Miso Glazed Roasted Root Vegetables Recipe

Step 1: Prep Your Veggies Just Right

Start by preheating your oven to 425°F (220°C) — the high heat is key for that perfect tender-yet-crisp texture. While it heats, scrub your carrots and peel your beets, cutting them into pieces that are all roughly the same size so they roast evenly. Isn’t it the worst when some veggies burn while others are still raw? Also, peel and wedge the red onion. Spread everything out on a parchment-lined baking sheet for easy cleanup.

Step 2: Roast ’Em Till They’re Gorgeous

Drizzle olive oil over the veggies and sprinkle with salt and pepper—don’t skimp here, seasoning early is crucial. Roast them for about 45 minutes, stirring once halfway through so all sides get beautifully caramelized. You’ll know they’re ready when the edges are crisp and golden, but the centers are tender enough to pierce with a fork. The house smells amazing at this point, trust me.

Step 3: Whip Up the Miso Glaze

About 10 minutes before the vegetables finish roasting, make your glaze. Melt butter in a saucepan over medium heat, then add sliced garlic and cook gently for 3 minutes until fragrant but not browned. Stir in the miso paste, mirin, maple syrup, and cinnamon. Let it simmer for 2 minutes to thicken and marry the flavors—this step transforms simple ingredients into a rich, luscious sauce.

Step 4: Glaze and Serve

Once your veggies come out of the oven, drizzle the warm miso glaze over everything and gently toss to coat. Arrange them on a serving platter and sprinkle chopped scallions on top if you like that fresh pop of color and crunch. Serve immediately and watch how quickly everyone digs in—this is one of those dishes that disappears fast in my house!

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Pro Tips for Making Miso Glazed Roasted Root Vegetables Recipe

Even Veggie Sizes: Ensuring carrots, beets, and onions are cut into similar sizes helps everything cook evenly without needing individual timing.
Watch the Garlic: Cook it gently in butter so it adds flavor without becoming bitter—burnt garlic can spoil the glaze.
Don’t Skip the High Heat: Roasting at 425°F is what produces that perfect caramelization and tender inside.
Mix Gently After Glazing: Toss veggies carefully after adding glaze to keep their shape and texture intact.

How to Serve Miso Glazed Roasted Root Vegetables Recipe

The image shows a white plate filled with roasted vegetable pieces layered in a natural, uneven mix. The bottom layer has dark purple and blackish irregular chunks that look soft with charred edges, placed mostly to the upper left and center. On top and scattered throughout are bright orange carrot pieces, slightly shiny and roasted with some green leafy herbs. There are also golden brown potato slices with crisp edges mixed in, primarily on the lower side of the plate. A silver spoon lies on the right side of the plate, resting partly on the vegetables. The plate sits on a woven mat with an orange cloth partially under it, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Miso Glazed Roasted Root Vegetables, roasted root vegetables, miso vegetable side dish, healthy roasted vegetable recipes, glowing winter vegetables

Garnishes

I’m a big fan of sprinkling some fresh chopped scallions or even a handful of toasted sesame seeds on top. The scallions add a vibrant green color and a mild bite that contrasts the sweetness, while sesame seeds bring a nice nutty crunch. Sometimes I add fresh herbs like thyme or parsley for an extra herbal note—totally optional but lovely.

Side Dishes

This dish pairs beautifully with simply roasted chicken or salmon for a cozy dinner. I also like serving it alongside steamed rice or quinoa to soak up the glaze, making for a balanced and satisfying meal. It makes a wonderful Thanksgiving side too, pairing well with turkey and cranberry sauces.

Creative Ways to Present

When I want to impress guests or make it special, I serve the roasted root vegetables on a large rustic wooden board with sprigs of fresh thyme and little bowls of extra glaze on the side. It’s a beautiful centerpiece that invites everyone to dig in family-style. For holiday dinners, a sprinkle of pomegranate seeds adds a festive pop of color and a sweet-tart bite that’s fabulous.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—they keep well for about 3 to 4 days. When I first made this, I was worried the veggies might get soggy, but the glaze helps lock in moisture without making them mushy. Just be sure to cool them completely before refrigerating.

Freezing

Freezing roasted root vegetables works okay, though you might lose a bit of that freshly roasted crispness. I freeze portions in a single layer on a sheet, then transfer to freezer bags. When thawed, they reheat nicely, especially if you pop them under the broiler briefly to refresh the edges.

Reheating

I find reheating in a 350°F oven for 10 to 15 minutes works best to warm these up evenly and keep the texture intact. Avoid microwaving unless you’re in a hurry, since that can make root vegetables mushy. A quick toss in a hot pan with a splash of oil also revives their caramelized edges beautifully.

FAQs

Can I use different root vegetables in the Miso Glazed Roasted Root Vegetables Recipe?

Absolutely! This recipe is super flexible. You can substitute or add parsnips, sweet potatoes, turnips, or even rutabagas. Just try to cut them to similar sizes to ensure they roast evenly. Keep an eye on cooking times since different veggies may take a little longer or shorter to soften.
What type of miso paste should I use?

I recommend using white or yellow miso for this glaze since they are milder and slightly sweet, which complements the veggies nicely. Red or brown miso is saltier and stronger; if you use those, reduce the amount to avoid overpowering the dish.
Can I make the glaze ahead of time?

Yes! You can prepare the miso glaze a day ahead and refrigerate it in an airtight container. Warm it gently on the stove before drizzling over the roasted vegetables. Just reheat slowly to preserve the buttery texture.
Is this recipe suitable for a vegan diet?

To make this vegan, swap the butter for a plant-based alternative like coconut oil or vegan margarine. Make sure your miso paste does not contain fish-based ingredients (usually it doesn’t) and verify the mirin is vegan-friendly.

Final Thoughts

This Miso Glazed Roasted Root Vegetables Recipe has become one of my absolute favorite ways to elevate humble veggies into an exciting, flavorful side dish. I remember the first time I tried it, my family lapped it up so quickly that I immediately knew it was a keeper. You’ll enjoy how simple ingredients transform into something cozy, sophisticated, and just downright delicious. Give it a try—I promise it’ll become a staple in your kitchen too!