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Miso Roasted Vegetables

Miso Roasted Vegetables

Serves 4.


  • 8 oz Brussels sprouts, halved
  • 4 large carrots, peeled, sliced 1/4 inch thick
  • 1 medium red onion, cut in 6-8 wedges
  • 1 Tbsp vegetable oil
  • 1 Tbsp corn starch
  • 1 Tbsp soy sauce
  • 1 Tbsp miso
  • 1 Tbsp honey
  • 1 tsp toasted sesame seeds


  1. Preheat oven to 400 degrees F.
  2. Place the oil on a large baking sheet. Add Brussels sprouts, carrots, and onions. Roll them in the oil to coat.
  3. In a small bowl, blend the corn starch and soy sauce together. Spoon over the vegetables and roll the vegetables in the mixture to coat.
  4. Roast 12 minutes. Flip veggies over, scraping bottom. Roast another 10 minutes, or until lightly charred in places. Remove from oven.
  5. In a small bowl, blend the miso and honey together. Drizzle over the roasted veggies and toss to coat.
  6. Sprinkle with toasted sesame seeds and serve hot or warm.

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