Miso Butter Roasted Vegetables (Print Version)

Seasonal vegetables glazed with savory miso-butter and oven roasted to golden perfection.

# Ingredient List:

→ 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 - 1/2 teaspoon freshly ground black pepper

→ Garnish

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

# Recipe Steps:

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

# Expert Suggestions:

01 -
  • The miso-butter glaze creates caramelized edges that taste like umami magic without any fuss.
  • It's flexible enough to use whatever vegetables you have on hand, so nothing goes to waste.
  • Takes just 45 minutes from start to serving, making it perfect for weeknight dinners when you want something restaurant-quality.
02 -
  • Don't skip stirring halfway through—the vegetables in the corners can caramelize too much if left untouched, and the glaze needs to distribute evenly.
  • Your oven temperature matters more than you'd think; 425°F is hot enough to create caramelization without drying out the vegetables, something I learned after a disappointing batch at 375°F.
  • Miso paste can look intimidating, but there's no trick to it—just make sure it's whisked smooth with butter before adding other ingredients so it doesn't clump.
03 -
  • Toast your own sesame seeds in a dry skillet for 2 minutes before garnishing—the difference between store-bought and freshly toasted is night and day, and it takes zero effort.
  • If your miso paste came from the refrigerator, let it sit at room temperature for 10 minutes before whisking so it blends smoothly without lumps.
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