Miso Butter Roasted Vegetables (Printable)

Seasonal vegetables roasted with a savory miso-butter glaze for rich umami and caramelized edges.

# 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 - 1/2 teaspoon freshly ground black pepper

→ Garnish

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

# Method:

01 - Preheat the 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 and well combined.
04 - Pour the miso-butter glaze over the vegetables and toss thoroughly to coat all pieces 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 Advice:

01 -
  • The miso-butter glaze creates this addictive savory-sweet depth that makes even skeptical vegetable eaters ask for seconds.
  • Everything roasts on one sheet with minimal fuss, leaving your stovetop completely free.
  • Those caramelized edges hit different, like you've unlocked a secret technique when really you just stirred halfway through.
02 -
  • Stirring halfway through isn't optional, it's the whole reason you get those caramelized edges instead of steamed vegetables that taste like they gave up.
  • Don't overcrowd the pan or you'll end up with a pile of vegetables braising in their own moisture instead of roasting in that glaze.
  • The glaze thickens as it cooks, so if yours looks too loose at the start, that's exactly right and it'll set up beautifully.
03 -
  • Let your vegetables come to room temperature before roasting if you have time, so they cook evenly instead of the cold centers catching up to the hot edges.
  • Toast your sesame seeds in a dry pan for just one minute before garnishing, which wakes them up and makes them taste like themselves instead of generic garnish.
  • Save any leftover glaze in a jar for next time, or drizzle it on weekday grain bowls where it becomes an instant upgrade.
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