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Miso Roasted Winter Vegetables

Featured in: Asian-Inspired Dishes

This dish features a blend of turnips, rutabaga, and beets coated in a rich miso glaze balanced with maple syrup, vinegar, and ginger. Roasting caramelizes the vegetables, enhancing their natural sweetness and umami. Garnished with toasted sesame seeds and green onions, it’s a flavorful, gluten-free, vegetarian option that pairs well with steamed rice or grain bowls. Preparation is simple, requiring about 50 minutes total for a hearty, comforting side or main.

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Updated on Mon, 17 Nov 2025 09:49:00 GMT
Golden-brown miso roasted winter vegetables with a glistening glaze for a delicious side dish. Save
Golden-brown miso roasted winter vegetables with a glistening glaze for a delicious side dish. | gingertaste.com

A vibrant, umami-packed medley of winter root vegetables roasted until caramelized, tossed in a savory-sweet miso glaze. Perfect as a hearty side or vegetarian main.

I love preparing these miso roasted winter vegetables when I crave something warming and deeply flavorful during cold months. The glaze transforms humble roots into a showstopping dish that always impresses my guests.

Ingredients

  • Turnips: 2 medium, peeled and cut into 1-inch chunks
  • Rutabaga: 1 medium, peeled and cut into 1-inch chunks
  • Beets: 2 medium, peeled and cut into 1-inch chunks
  • White miso paste: 3 tbsp
  • Maple syrup or honey: 2 tbsp
  • Olive oil: 2 tbsp
  • Rice vinegar: 1 tbsp
  • Soy sauce (gluten-free if needed): 1 tbsp
  • Grated fresh ginger: 1 tsp
  • Garlic, minced: 1 clove
  • Freshly ground black pepper: To taste
  • Sesame seeds, toasted (optional): 1 tbsp
  • Green onions, thinly sliced (optional): 2

Instructions

Prepare oven:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Make miso glaze:
In a large bowl, whisk together miso paste, maple syrup (or honey), olive oil, rice vinegar, soy sauce, ginger, garlic, and black pepper until smooth.
Coat vegetables:
Add turnips, rutabaga, and beets to the bowl. Toss well until all the vegetables are evenly coated with the miso glaze.
Arrange for roasting:
Spread vegetables in a single layer on the prepared baking sheet.
Roast:
Roast for 30–35 minutes, stirring once halfway through, until vegetables are tender and caramelized at the edges.
Garnish and serve:
Transfer to a serving dish. Sprinkle with sesame seeds and green onions, if desired. Serve warm.
Vibrant image of miso roasted winter vegetables, perfectly caramelized, ready for a flavorful bite. Save
Vibrant image of miso roasted winter vegetables, perfectly caramelized, ready for a flavorful bite. | gingertaste.com

This dish always reminds me of cozy family dinners, when everyone gathers around the table to enjoy delicious, nourishing food that warms you from the inside out.

Required Tools

Large mixing bowl, whisk, baking sheet, parchment paper, chefs knife, cutting board

Allergen Information

Contains soy from miso paste and soy sauce. Ensure soy sauce is gluten-free if needed. Always check product labels for any hidden allergens.

Nutritional Information (per serving)

Calories: 175. Total Fat: 6 g. Carbohydrates: 29 g. Protein: 3 g.

Textured close-up of colorful miso roasted winter vegetables, a vegetarian delight, ready to eat. Save
Textured close-up of colorful miso roasted winter vegetables, a vegetarian delight, ready to eat. | gingertaste.com

Serve these miso roasted root vegetables warm, fresh from the oven, as a flavorful side or the centerpiece of a vegetarian spread.

Miso Roasted Winter Vegetables

Caramelized root vegetables tossed in a savory-sweet miso glaze, ideal for a hearty side or vegetarian dish.

Setup duration
15 min
Heat application time
35 min
Complete duration
50 min
Created by Olivia Harper

Classification Asian-Inspired Dishes

Complexity Easy

Heritage Fusion, Japanese-inspired

Output 4 Portions

Nutrition specifications Meat-free, No dairy, Without gluten

Components

Vegetables

01 2 medium turnips, peeled and cut into 1-inch chunks
02 1 medium rutabaga, peeled and cut into 1-inch chunks
03 2 medium beets, peeled and cut into 1-inch chunks

Miso Glaze

01 3 tablespoons white miso paste
02 2 tablespoons maple syrup or honey
03 2 tablespoons olive oil
04 1 tablespoon rice vinegar
05 1 tablespoon soy sauce (gluten-free if needed)
06 1 teaspoon grated fresh ginger
07 1 clove garlic, minced
08 Freshly ground black pepper, to taste

Garnish

01 1 tablespoon toasted sesame seeds
02 2 green onions, thinly sliced

Preparation steps

Phase 01

Preheat Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Phase 02

Prepare Miso Glaze: In a large mixing bowl, whisk together miso paste, maple syrup or honey, olive oil, rice vinegar, soy sauce, grated ginger, minced garlic, and black pepper until well combined.

Phase 03

Coat Vegetables: Add peeled and chopped turnips, rutabaga, and beets to the bowl and toss thoroughly to evenly coat all vegetables with the miso glaze.

Phase 04

Arrange for Roasting: Spread the glazed vegetables in a single layer on the prepared baking sheet.

Phase 05

Roast Vegetables: Roast in the oven for 30 to 35 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.

Phase 06

Serve: Transfer the roasted vegetables to a serving dish and garnish with toasted sesame seeds and sliced green onions if desired. Serve warm.

Necessary tools

  • Large mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Chef's knife
  • Cutting board

Potential allergens

Review each component for potential allergens and seek professional healthcare advice if you're uncertain about ingredients.
  • Contains soy: miso paste and soy sauce.
  • Ensure soy sauce is gluten-free if necessary.

Nutrient breakdown (per portion)

These values are provided as estimates only and shouldn't replace professional medical guidance.
  • Energy Content: 175
  • Fats: 6 g
  • Carbohydrates: 29 g
  • Proteins: 3 g