Why We Love These Roasted Root Vegetables with Miso Glaze
When fall rolls around the farmer’s markets start to sell vibrant root vegetables, you will definitely want to take advantage and make some flavorful roasted veggies! This time, I bought baby carrots, radishes, and small chioggia beets (striped beets). The root vegetables were so young and tender, I decided to leave the root ends intact to keep their fresh gnarly appeal. I cut the largest beets in half, then roasted the veggies until soft on the inside, yet crisp on the outside. While the roasted root vegetables were sizzling in the oven, I made a quick miso glaze to drizzle over the veggies. The salty-sweetness and punch of garlic in the miso glaze is the perfect complement to the earthy root vegetables. It helps bring the sweet carrots and beets together with the sharp spicy bite of roasted radishes. We make a wide variety of roasted vegetables each fall, but Roasted Root Vegetables with Miso Glaze is our new family favorite. If your farmer’s markets are already closed for the season, or you want to make Roasted Root Vegetables with Miso Glaze all winter, look for small carrots, radishes, and beets in your local grocery store. Sometimes you can find fun varieties of root vegetables to make your Roasted Root Vegetables with Miso Glaze extra visually appealing!
Ingredients Needed
Baby Carrots – any kind of carrot works great Radishes – small and colorful radishes Beets – or any other root vegetable such as parsnips or sweet potatoes Olive Oil – to coat the veggies Butter – to start the glaze Garlic – freshly minced White Miso Paste – you can get miso at most supermarkets or Asian specialty stores have a great selection too! Mirin – this is a slightly sweet Japanese rice wine that is made for cooking. I recommend having it on hand for a bunch of different Asian-inspired recipes! If you don’t have it on hand, you can use rice vinegar and a pinch of sugar instead. Water – for added liquid Salt & Black Pepper – to taste Green Onions – for garnish
How to Make Roasted Root Vegetables
Preheat the oven to 450 degrees F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet, lined with parchment paper for easy clean up if you prefer. Drizzle with olive oil and sprinkle with salt and pepper, liberally. Toss to coat. Roast the vegetables in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside. Meanwhile, place the butter in a small skillet over medium heat. Once the butter melts, add the garlic and sauté for 1-2 minutes. Then pour in the mirin and water, and whisk in the miso paste. Bring to a boil, and simmer for 1-2 minutes. Then turn off the heat. When ready to serve, place the hot crispy vegetables on a platter or bowl and drizzle the miso glaze over the top. Then sprinkle with green onions and serve!
Serving Suggestions
If you have ever wondered what to pair with roasted root vegetables, you are not alone. These Miso Glazed Roasted Veggies are the best fall and winter side dish that go with so many option for a full and satisfying meal! I highly recommend pairing it with some of my favorites:
Miso Honey Chicken Best Steak with Steak Seasoning Air Fryer Meatloaf Roasted Garlic Honey Pork Tenderloin Whole Roasted Chicken Beef Pot Roast
Looking for More Comforting Veggie Recipes? Be Sure to Also Try:
Oven Roasted Vegetables with Maple Syrup Glaze Roasted Vegetable Tostadas Roasted Vegetable Flatbread Roasted Rainbow Vegetable Salad Roasted Root Vegetable Salad
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