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Maple & Miso Roasted Root Vegetables

Maple and Miso Roasted Root Vegetables // Karista's Kitchen

I’ve been in a root vegetable rut lately and I’ve been browsing new ideas for preparing these seasonal beauties. I typically prepare root vegetables in all sorts of ways using various cooking methods to keep things interesting. I use them in Irish Beef Stew, Soups and sometimes just roasted with a honey balsamic vinaigrette. I’ve been known to finely grate them, using them in salads or slaws, and I’ve even thrown leftover roasted root vegetables in my morning omelets or top them with a poached egg.  And of course, there is nothing quite like a parsnip puree or a root veggie mash.  All lovely and delicious and palate thrilling.

But when I stumbled onto a Maple and Miso glazed root vegetable dish recently, I was in awe.  Ranger Craig and I were dining at a restaurant in Bend, Oregon and this lovely dish was on the menu.  I was intrigued.  The combination unusual but sounded like it could totally work.

Maple and Miso Roasted Root Vegetables // Karista's Kitchen

I’m not a stranger to either ingredients, in fact, one of my favorite ways to use miso is preparing my Miso Sake Glazed Black Cod or Scallops.  That dish is a staple in my house and it was a huge hit with all my culinary students.  And of course, I adore using maple syrup to glaze roasted vegetables and create lush dressings to pair with spinach, bacon and mushroom salads… but honestly, where have I been?  The combination of these two ingredients doesn’t seem to be a new idea.

After researching the use of maple syrup and miso as a glaze, I discovered all sorts of blog posts and recipes using this unique combination of flavors.  Some use miso and honey, others use miso and maple syrup.  I found loads of creative variations and after testing a few variations of my own, I decided on this simple recipe.

I found that I completely adore the Maple Miso glaze with sweet potatoes.  It just works. But if you have a bin full of root vegetables such as parsnips, turnips, beets, golden beets, carrots, red onions and sweet potatoes, this glaze makes the loveliest vegetarian entree or side dish.

I julienned my root vegetables for the photos but cutting them into 1 inch cubes works just as well.  And it makes prep much faster.

I paired this simple roasted root vegetable dish with my herb roasted chicken but it would pair just as beautifully with a slow braised pork, lamb or beef roast for a gorgeous and delicious Sunday supper.  Or try pairing these veggies with braised lentils for a complete vegetarian meal.

Once you try this fragrant and flavorful glaze you’ll be using it on everything!

Delicious Wishes and Loads of Love,


Quick Note:

Because I always have a tub of organic white miso in my frig, that is what I used for this recipe.  I prefer white miso but feel free to experiment with other types of miso if you wish.  Also, don’t forget, this glaze is fantastic with sweet potatoes.  So if you’ve got a stash of sweet potatoes only, this would make a fun and delicious roasted sweet potato dish.

I adore sweet and savory combined so I always include red onions with my roasted root vegetables.  The red onion gives the dish a lovely layer of flavor and for me, completes the flavor profile of this recipe.

This is truly one of those recipes that can be used as a “guideline”.  A recipe to play with and make your own, adding or subtracting ingredients to your taste.  Enjoy!

Maple & Miso Roasted Root Vegetables

Maple & Miso Roasted Root Vegetables


  • 1 1/2 - 2lbs assorted root vegetables cut into 1 inch cubes (examples: sweet potatoes, carrots, beets, golden beets, parsnips, turnips, red onions)
  • 2 tablespoons organic white miso paste
  • 3 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • Sea salt and freshly cracked black pepper to taste
  • Garnish with toasted sesame seeds, optional (I forgot the seeds for the photos!)


  • Pre-heat the oven to 400F.
  • Line a baking sheet (or two if you need) with parchment paper.
  • Whisk together the miso paste, maple syrup and olive oil.
  • Toss the cubed vegetables with the miso/maple/olive oil blend and then sprinkle with a little sea salt and black pepper.
  • Transfer them onto the parchment lined baking sheet in a single layer, using two baking sheet if needed.
  • Place them in the oven and let them roast for about 25-35 minutes or longer, until they are done. This will depend on how large or small you diced the vegetables. They should be soft in the center and caramelized on the outside. I always check my veggies at about 25 minutes and then give it another 5-10 minutes as needed.
  • Take the vegetables out of the oven and taste for seasoning, giving them a little extra salt if needed. Transfer to a platter and serve warm.
  • For an Asian flavor twist add a tablespoon of soy sauce or sake to the miso blend and then garnish with toasted sesame seeds... or for a little spice, whisk in a splash of Sriracha.
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  • Reply
    January 20, 2015 at 4:15 am

    those look excellent. Unfortunately, I’m not a big fan of miso, but they are certainly attractive!

    • Reply
      January 20, 2015 at 7:11 am

      Thanks Nick! I haven’t always been a fan of miso until I started making my miso sake glaze for black cod and scallops. It sort of grew on me. 😉 Have a lovely week!

  • Reply
    Virginia Payne
    January 21, 2015 at 9:34 am

    I bought miso for the first time last week. And I’m looking for ways to use it. 🙂 This looks delicous.

    • Reply
      January 21, 2015 at 2:12 pm

      Thanks Virginia! I got hooked on miso about 6 years ago and I always keep a tub in the frig. It makes for really yummy sauces and glazes. Enjoy!

  • Reply
    January 21, 2015 at 6:46 pm

    Love miso as a dressing or a glaze! Serious umami flavor in these veggies 🙂

    • Reply
      January 22, 2015 at 3:09 pm

      I’m the same, love miso in dressings and paired with sake is my fave. I love the word umami. 🙂 I never use it. Such a great culinary word.

  • Reply
    January 27, 2015 at 4:24 am

    Using miso sounds like a great twist!

    • Reply
      January 27, 2015 at 8:07 am

      It is. It has so many different uses from soups, stews to dressings and sauces. I mostly love using miso as a glaze/sauce or flavoring agent.

  • Reply
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    […] Maple and Miso Roasted Root Vegetables […]

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