Miso-Butter Roasted Vegetables (Print Version)

Savory seasonal vegetables roasted in rich miso-butter glaze with caramelized edges and deep umami flavor.

# What You’ll Need:

→ 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 - ½ teaspoon freshly ground black pepper

→ Garnish

15 - 1 tablespoon toasted sesame seeds
16 - 2 tablespoons chopped fresh parsley or scallions

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all prepared vegetables.
03 - In a separate bowl, whisk together softened butter, miso paste, maple syrup or honey, soy sauce, olive oil, rice vinegar, garlic, and black pepper until smooth.
04 - Pour miso-butter glaze over vegetables and toss well to ensure even coating.
05 - Spread vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden, caramelized, and tender.
07 - Transfer to a serving platter. Garnish with toasted sesame seeds and fresh parsley or scallions if desired. Serve warm.

# Additional Tips::

01 -
  • The miso-butter glaze creates those caramelized, slightly sticky edges that make people ask for seconds without thinking.
  • It works with whatever vegetables are sitting in your crisper drawer, so there's zero waste and maximum flexibility.
  • Takes less than an hour total, which means you can serve something that tastes restaurant-quality on a Tuesday night.
02 -
  • Don't use cold miso straight from the jar—it won't emulsify smoothly and you'll end up with little clumps in your glaze that won't dissolve, which I learned the hard way the first time.
  • The rice vinegar is not optional, even though it seems like a small thing—it's what keeps the glaze from tasting one-note and reminds you that something bright is hiding under all that richness.
03 -
  • Make your glaze while the oven preheats so it's ready the moment you need it, and never let it sit in a bowl longer than you have to or it can separate.
  • If you catch vegetables browning too fast partway through, move the tray to a lower rack—every oven is different, and yours might run hot.
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