Miso Butter Roasted Vegetables (Printable)

A vibrant mix of veggies roasted with a savory miso-butter glaze for 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 the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all prepared vegetables together.
03 - In a separate bowl, whisk together softened butter, white miso paste, maple syrup or honey, 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 coat evenly.
05 - Spread the 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, caramelized, and tender.
07 - Transfer roasted vegetables to a serving platter. Garnish with toasted sesame seeds and fresh parsley or scallions if desired. Serve warm.

# Expert Hints:

01 -
  • Those crispy, caramelized edges happen naturally when butter and miso meet high heat, and it's honestly addictive.
  • You can throw whatever vegetables you have into the pan without overthinking it, and they somehow taste better together than separate.
  • The glaze does all the heavy lifting flavor-wise, so you're not juggling five different seasonings in your head.
02 -
  • If your glaze looks separated or broken, whisk in a teaspoon of warm water and it'll come back together, smooth and silky.
  • Don't overcrowd the pan—vegetables need space to breathe and roast, not steam; if you're doubling the recipe, use two sheets.
  • Stirring halfway through is non-negotiable; it's the difference between caramelized and burnt.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before sprinkling them on; the warmth releases their nutty flavor and makes the whole dish sing.
  • If you're batch-cooking, make the glaze ahead of time and store it in the fridge for up to five days; bring it to room temperature before tossing with vegetables so it coats smoothly.
Go Back