Miso Butter Roasted Vegetables (Printable)

A vibrant medley of vegetables glazed with savory miso-butter and roasted till tender.

# 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, white miso paste, maple syrup or honey, soy sauce, olive oil, rice vinegar, minced garlic, and black pepper until smooth.
04 - Pour the miso-butter glaze over vegetables and toss thoroughly to coat evenly.
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 and garnish with toasted sesame seeds and fresh parsley or scallions if desired. Serve warm.

# Expert Suggestions:

01 -
  • The miso-butter glaze creates this addictive umami depth that tastes fancy but requires just one bowl and basic stirring.
  • Vegetables transform into something unexpectedly tender inside with charred, crispy edges that make you reach for seconds.
  • Works as a side dish for almost anything, and somehow tastes even better the next day cold, straight from the fridge.
02 -
  • Don't skip stirring halfway through roasting, otherwise the vegetables closest to the pan will burn while others stay pale.
  • White miso paste is milder than red or dark varieties, which means it won't overpower delicate vegetables, but if you can't find it, regular miso works fine with slightly more assertive flavor.
03 -
  • Don't preheat the baking sheet itself, as miso-butter can burn on contact with extremely hot metal before the vegetables release their moisture.
  • If you're uncertain whether vegetables are done, pierce the largest piece with a knife, it should slide through with almost no resistance.
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