Tossing roasted veggies with a miso glaze is a fast way to make a workhorse weekday dish extra special. Feel free to use any vegetables you have lingering in the fridge, from carrots to cabbage, asparagus to Brussels sprouts. Quicker-cooking tender veg--say asparagus or zucchini--should be added after the first 20 minutes of cooking.
Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
Toss the vegetables with the canola oil, 3/4 teaspoon of the salt and black pepper to taste in a large bowl, and turn out onto a rimmed sheet pan (save the bowl). Roast, stirring after 20 minutes, until the vegetables are browned and tender, 30 to 35 minutes total.
Whisk together the miso, soy sauce, honey, sesame oil, and the 1/2 teaspoon black pepper in the reserved bowl.
Remove the vegetables from the oven and toss in the bowl with the glaze. Sprinkle with the remaining 1/4 teaspoon of salt, then transfer to a platter and serve.
The roasted vegetables will keep, in an airtight container in the refrigerator, for 3 days.