Name: Miso Glazed Roasted Root Vegetables Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Japanese-inspired
Ingredients: 1 pound carrots (450g, scrubbed and cut into large chunks); 8 medium beets (peeled and cut into thin wedges); 1 large red onion (peeled and cut into wedges); 3 tablespoons butter; 2 cloves garlic (sliced); 2 tablespoons miso paste; 2 tablespoons mirin; 1 tablespoon maple syrup; ¼ teaspoon cinnamon; Olive oil (for drizzling); Salt and pepper (to taste); 1 scallion (chopped, optional for garnish)

If you’re looking for a side dish that’s irresistibly flavorful and so comforting, you’ve got to try this Miso Glazed Roasted Root Vegetables Recipe. I absolutely love how these veggies come out—crispy edges, tender interiors, and that perfectly balanced miso glaze that makes you want to lick the plate clean. Whether it’s a cozy weeknight or a holiday gathering, this recipe never disappoints and adds a beautiful, savory-sweet punch to your meal.

❤️

Why You’ll Love This Recipe

Perfect Balance of Flavors: The miso glaze adds an umami-rich savory touch that pairs beautifully with sweet root vegetables.
Simple Yet Impressive: Minimal ingredients but maximum flavor — ideal for both everyday dinners and holiday feasts.
Great Make-Ahead Option: You can roast these ahead of time and reheat without losing that gorgeous glaze and tenderness.
Nutrition-Packed: Loaded with fiber and vitamins from the root veggies, it’s a healthful, hearty side dish your family won’t resist.

The dish shows a white plate filled with a colorful mix of roasted vegetables. The top left section has dark purple, glossy roasted beets with green herbs sprinkled on them. In the bottom section, there are bright orange roasted carrots, some cut into chunks, surrounded by bits of green herbs and small pieces of roasted onion. The right side has yellow and orange roasted sweet potatoes with some pieces slightly charred, topped with green herbs. A silver spoon rests on the left side of the plate, which lies on a white marbled surface with a small patterned orange cloth peeking at the edge. photo taken with an iphone --ar 2:3 --v 7 - Miso Glazed Roasted Root Vegetables, roasted root vegetables with miso, savory root veggie side dish, healthy roasted root vegetables, flavorful vegetable side dish

Ingredients You’ll Need

The magic of this Miso Glazed Roasted Root Vegetables Recipe lies in the fresh, colorful roots paired with a buttery, miso-based glaze that melts into every bite. When shopping, I always pick firm, vibrant carrots and beets and a sweet, plump red onion for the best results.

Flat lay of fresh whole carrots with leafy green tops, medium deep red beets cut into wedges showing vibrant purple-red flesh, a large red onion quartered revealing its crisp layers, two cloves of fresh garlic with papery skins intact, a small white ceramic bowl of golden olive oil, a small white bowl of creamy pale yellow butter chunks, a small white bowl containing smooth brown miso paste, a small white bowl with clear amber mirin, a small white bowl holding amber maple syrup, a small white bowl with fine ground cinnamon powder, a few green scallion stalks with white bulbs and long green tops sliced in half lengthwise, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Miso Glazed Roasted Root Vegetables, roasted root vegetables with miso, savory root veggie side dish, healthy roasted root vegetables, flavorful vegetable side dish

Carrots: Choose firm, bright orange carrots—scrubbed and chunked for roasting.
Beets: Peeled and cut into wedges; they bring earthiness and vibrant color.
Red Onion: Adds sweetness and a bit of bite when roasted.
Olive Oil: Helps the vegetables roast perfectly with a crisp finish.
Salt and Pepper: Essential for seasoning and enhancing all the flavors.
Butter: Adds richness to the miso glaze and balances salty and sweet.
Garlic: Thinly sliced garlic infuses the glaze with warmth and depth.
Miso Paste: The star ingredient that delivers deep umami flavor.
Mirin: A slightly sweet rice wine that brightens the glaze with a gentle tang.
Maple Syrup: Provides natural sweetness that complements the root veggies perfectly.
Cinnamon: Just a pinch adds subtle warmth and complexity.
Scallion (optional): A fresh garnish for a little crunch and mild onion flavor.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Miso Glazed Roasted Root Vegetables Recipe is a perfect canvas for some creative tweaks. Feel free to swap in your favorite root veggies or play with the glaze ingredients to suit your taste.

Add Sweet Potatoes: I’ve added sweet potatoes before, and they bring a wonderful creaminess that contrasts nicely with the crisp edges of other roots.
Use Tamari for Gluten-Free: If you’re sensitive to gluten, swapping regular miso with tamari-based miso works just as well.
Make It Spicy: For a kick, I sometimes mix in a dash of chili flakes into the glaze — it’s unexpected but delicious.
Herb Twist: Toss in some fresh thyme or rosemary before roasting for an aromatic depth that I find really elevates the dish.

How to Make Miso Glazed Roasted Root Vegetables Recipe

Step 1: Prep and Roast Your Vegetables

Start by preheating your oven to 425°F (220°C). Spread out the carrots, beets, and red onion on a parchment-lined rimmed baking sheet—make sure they’re in a single layer so they roast evenly. Drizzle them generously with olive oil and sprinkle salt and pepper all over. Roasting at this high heat is key to getting those perfect crispy edges and caramelized flavors. Bake for about 45 minutes, turning them halfway if you like for even roasting. You’ll know they’re ready when they’re tender inside but have a lovely golden crisp outside.

Step 2: Whip Up the Miso Glaze

While the veggies are roasting, you can make the glaze in the last 10 minutes. Melt the butter in a small saucepan over medium heat, then add the sliced garlic and cook gently for about 3 minutes until fragrant but not browned. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Let everything simmer together for 2 minutes until glossy and slightly thickened. That delicate balance between the salty miso, sweet maple syrup, and warm cinnamon is what makes this glaze unforgettable.

Step 3: Combine and Serve

Once your vegetables are roasted and your glaze is ready, drizzle that beautiful sauce over the hot veggies on the baking sheet. Toss gently to coat every piece in that rich miso butter goodness (using tongs or a spatula works best here). Transfer everything to a serving platter, garnish with some chopped scallions if you want that fresh pop of color and mild crunch, and serve immediately. Trust me, your family and friends will be asking for seconds.

👨‍🍳

Pro Tips for Making Miso Glazed Roasted Root Vegetables Recipe

Even-Chop Vegetables: Cutting the veggies into similar sizes ensures they cook evenly; I usually cut beets thinner since they take a bit longer to soften.
Don’t Overcrowd the Pan: Spacing the vegetables out helps them roast instead of steam, which is crucial for that concentrated flavor and texture.
Make the Glaze Last-Minute: Preparing the miso glaze just before the veggies finish roasting keeps it fresh and shiny when you toss them together.
Use Fresh Garlic Slices: I learned that slicing garlic instead of mincing infuses the glaze more gently and prevents that burnt bitterness.

How to Serve Miso Glazed Roasted Root Vegetables Recipe

The image shows a white plate filled with roasted vegetable pieces layered in a natural, uneven mix. The bottom layer has dark purple and blackish irregular chunks that look soft with charred edges, placed mostly to the upper left and center. On top and scattered throughout are bright orange carrot pieces, slightly shiny and roasted with some green leafy herbs. There are also golden brown potato slices with crisp edges mixed in, primarily on the lower side of the plate. A silver spoon lies on the right side of the plate, resting partly on the vegetables. The plate sits on a woven mat with an orange cloth partially under it, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Miso Glazed Roasted Root Vegetables, roasted root vegetables with miso, savory root veggie side dish, healthy roasted root vegetables, flavorful vegetable side dish

Garnishes

I usually sprinkle some chopped scallions on top for a fresh, mild onion crunch that contrasts beautifully with the rich glaze. Sometimes, I like to add a handful of toasted sesame seeds for a subtle nutty flavor and texture. A sprinkle of fresh parsley or thyme leaves can also add a lovely herby brightness if you prefer.

Side Dishes

This miso glazed roasted root vegetables recipe pairs wonderfully with roasted chicken or pork for a comforting meal. I also love serving it alongside steamed rice or quinoa to soak up the glaze. For a vegetarian dinner, these roasted veggies shine with a simple grain bowl topped with tahini sauce or alongside a warm lentil stew.

Creative Ways to Present

For holidays or dinner parties, I like to arrange the vegetables in a colorful pattern on a large platter—carrots, beets, and onions alternating to highlight their vibrant hues. Drizzling the glaze just before serving and adding fresh herbs elevates the look. You can also serve them in individual bowls with a sprinkle of toasted nuts or seeds for added texture, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

After the meal, just cool the miso glazed roasted root vegetables completely and store them in an airtight container in the fridge. They keep beautifully for up to 4 days. I often pack leftovers for lunch, and reheating in a pan with a splash of water keeps them from drying out.

Freezing

I’ve frozen this dish once or twice when I made extra. While root vegetables freeze fine, I found the texture changes slightly upon thawing—the beets become softer, and the glaze can thicken. If you choose to freeze, freeze in a flat layer in freezer bags for easy thawing, then gently reheat in the oven or on the stovetop.

Reheating

Reheat leftovers in a skillet over medium heat with a splash of olive oil or water to prevent sticking—this method revives the crisp edges better than microwaving. You can also warm them in a 350°F oven for about 10-15 minutes, tossing once, which keeps the glaze glossy and the veggies tender.

FAQs

Can I use other root vegetables for this Miso Glazed Roasted Root Vegetables Recipe?

Absolutely! This recipe is very adaptable. You can add sweet potatoes, parsnips, turnips, or even rutabaga. Just try to cut them into similar-sized pieces so everything roasts evenly.
What type of miso paste should I use?

I recommend using white or yellow miso for a milder, sweeter flavor that complements the glaze beautifully. Red miso is stronger and saltier, which can overpower the dish, but you can experiment if you love bold flavors.
Can I make the glaze vegan?

Yes! Simply substitute the butter with a vegan alternative like coconut oil or a plant-based margarine. The glaze will still be rich and luscious.
How long can I store leftovers?

Stored in an airtight container in the fridge, leftovers stay fresh for up to 4 days. For longer storage, freezing is possible but may slightly change the texture.
Is this recipe suitable for a holiday meal?

Definitely! The rich miso glaze adds a festive and unique flavor to roasted root vegetables that’s perfect for Thanksgiving, Christmas, or other special occasions.

Final Thoughts

This Miso Glazed Roasted Root Vegetables Recipe quickly became one of my go-to sides because it’s simple yet elevated in flavor and texture. I love how the miso brings out the natural sweetness of the vegetables while adding a satisfying umami kick. If you’re after a dish that feels special without tons of fuss, this one’s a winner every time. Give it a try—I’m confident it’ll become a favorite in your kitchen too!