Miso Maple Roasted Root Vegetables

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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes.
  3. Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes.