Discover the best miso roasted vegetables! Enjoy a flavorful blend of carrots, parsnips, beets, and potatoes tossed in a savory miso mustard sauce. Perfect as a side or in salad.
The holidays may be over but winter’s just barely begun, which means, many more mugs of hot cocoa to be had, soups to be sipped and root vegetables to roast.
If you’re looking for a simple healthy side to add to your meals, then you’ll want to give these miso roasted root vegetables a try. So much more than your typical roast vegetables, these miso roasted vegetables are an easy, healthy, flavor-packed addition to any meal.
Roasted Root Vegetables
Root vegetables are winter’s hidden gems, not only are they plentiful during this time of year, but they keep well for weeks, making it easy to keep a stash on hand to throw in soups and stews or right into a hot oven to roast.
Now roasting vegetables is a pretty straightforward affair, fast and foolproof it’s a technique that brings out the best in most vegetables but especially so with sweet and starchy roots like beets, carrots, parsnips and potatoes. A mix of miso and mustard creates a savory sauce with an addictive kick that’s especially good when paired with the roasted root vegetables. It’s a blast of flavor on your tongue, both sweet and salty, with lots of umami depth.
Here’s what you’ll need to make the best roasted root vegetables!
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Root Vegetables – I use a mix of carrots, parsnips, beets and potatoes but feel free to use your favorite combination. (The secret to roasting different vegetables at the same time is to ensure they are cut the same size so they’ll cook evenly and be done at the same time.)
- Olive Oil – Use your favorite extra-virgin olive oil.
- Fresh Herbs – You’ll need 5 to 7 sprigs of fresh thyme (plus more to garnish).
- Mustard - Use Dijon mustard for the best flavor.
- Miso – Use a light colored miso like a white miso for the most delicate flavor. Make sure to choose a gluten-free version.
- Vinegar – Use an unfiltered apple cider vinegar.
- Maple Syrup – Use a light colored maple syrup.
- Garlic – You’ll need a small clove of garlic.
How to Make Miso Roasted Vegetables:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by tossing the carrots, parsnips, beets and potatoes with some of the olive oil directly on a sheet pan along with some salt, pepper and a sprinkle of thyme leaves.
- Meanwhile whisk together the mustard miso sauce.
- After 25 minutes, remove the pan from the oven, toss the vegetables with half the miso sauce and return the pan to the oven.
- Thin the remaining sauce with a bit of water and reserve it to serve with the vegetables when they’re done.
- Remove the roasted vegetables from the oven and serve them warm with the reserved sauce on the side.
Serving Suggestions:
- Serve warm as a side.
- Serve over a bed of lentils as a main.
- Cool vegetables and toss with lettuce or the greens of your choice for a salad.
More Root Vegetable Recipes:
Miso Roasted Vegetables
Discover the best miso roasted vegetables! Enjoy a flavorful blend of carrots, parsnips, beets, and potatoes tossed in a savory miso mustard sauce. Perfect as a side or in salad.
Ingredients
- ½ lb/226g carrots, cut into batons
- ½ lb/226g parsnips, cut into batons
- ½ lb/226g beets, peeled and cut into batons
- ½ lb/226g fingerling potatoes, cut in quarters
- 2 Tablespoons/30ml extra-virgin olive oil (divided use)
- ½ teaspoon sea salt
- ⅛th teaspoon freshly ground pepper
- 5 to 7 sprigs fresh thyme, stems removed
- 2 Tablespoons/30g light miso
- 1 teaspoon/5ml Dijon mustard
- 1 teaspoon/5ml maple syrup
- 1 teaspoon/5ml apple cider vinegar
- 1 clove of garlic, finely minced
- 1 Tablespoon/ 15ml filtered water
Instructions
- Preheat the oven to 400 F.
- On a sheet pan, toss the carrots, parsnips, beets and potatoes with 1 Tablespoon of the olive oil. Season with salt and pepper and sprinkle with the thyme leaves. Roast for 25 minutes.
- Meanwhile in a small bowl, whisk together the remaining olive oil, miso, mustard, maple syrup, apple cider vinegar, and garlic.
- Remove sheet pan from the oven and toss vegetables with half the miso mustard sauce. Return to oven for an additional 10-15 minutes (or until tender).
- Thin out the reserved miso mustard sauce with water a teaspoon at a time until thin enough to drizzle. Set aside.
- Transfer the roasted root vegetables to a platter and serve with the dressing on the side for drizzling.
Notes
Serving Suggestions:
- Serve warm as a side.
- Serve over a bed of lentils as a main.
- Cool vegetables and toss with lettuce or the greens of your choice for a salad.
Make-Ahead:
Miso sauce can be made-ahead of time and stored in the fridge.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 335mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 2g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Elaina says
These sound so good! I love roasted root veggies with balsamic vinegar (and sometimes throw radishes in the mix), so I'll have to try yours because I'm pretty obsessed with mustard.
Kelsey says
Roasted root veggies are our family's favorite! We have them at least twice a week...and the mustard miso sauce sound amazing!
Rebecca says
this looks so good!
Megan Stevens says
I love that miso is anti-radiation! Plus it's total comfort food. As are roasted veggies. This is so yum! Sharing!
Dina-Marie says
My family loves roasted veggies but I have never done parsnips or beets so I will definitely have to try them!