Miso Maple Roasted Root Vegetables

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2 tablespoons unsalted butter

2 tablespoons miso paste 

2 tablespoons maple syrup 

1 tablespoon soy sauce 

1 tablespoon rice wine vinegar 

2 teaspoons sesame seeds 

Pinch crushed red pepper flakes

3 large carrots, cut into 1/2-inch pieces 

3 large parsnips, cut into 1/2-inch pieces 

1 large fennel bulb, sliced 

Kosher salt and freshly ground black pepper