Miso Roasted Vegetables
Vegetables that taste deep and savory without added sugar. Thin miso glaze, high heat, crisp edges.
Timing note: 40 mins
Miso Roasted Vegetables
Vegetables that taste deep and savory without added sugar. Thin miso glaze, high heat, crisp edges.
Timing note: 40 mins
The Key Move
Use a thin miso glaze and roast at 425F--thick miso burns before vegetables brown.
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The Setup
- Sheet Panhalf sheet
- Mixing Bowl
The Mise en Place
5 of 7Your prep station before cooking begins
Other (0/2)
Miso Glaze (0/4)
My glaze looks burnt before the veggies are even soft.
Ah, that usually means the miso glaze was a bit too thick, or your oven runs a touch hot.
My vegetables are cooked but they didn't get any color.
If your veggies are tender but pale, the pan was likely too crowded.
Chef's Notes
Add protein: toss chickpeas in the same glaze and roast alongside the vegetables for a fuller meal.
The Method
PREHEAT
Heat oven to 425F (220C). Line a sheet pan for easy cleanup.
High heat is what makes the glaze. Low heat makes paste. • Oven fully preheated
WHISK
Prep aheadWhisk miso, olive oil (2 tbsp), rice vinegar (1 tbsp), and water (2 tbsp) into a thin glaze.
Thin glaze browns without burning. • Glaze ribbons smoothly off a spoon • Savory fermented aroma
Glaze is thin and brushable, not thick paste
TOSS
Toss vegetables with the glaze until lightly coated. Spread on the pan in a single layer with space.
Space prevents steaming and lets the glaze caramelize. • No puddles on the pan
Vegetables are coated but not dripping
ROAST
Prep aheadRoast 25-30 minutes, stirring once, until browned and tender. Finish with sesame seeds (1 tbsp) if using.
If it looks dark early, it’s the miso browning—stir once to prevent scorching. • Glossy browned patches on vegetables • Roasted, savory aroma
Browned edges and tender centers
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