Miso-Glazed Roasted Vegetables
This method relies on high heat to activate the sugars in the miso, transforming the pungent paste into a concentrated, salty-sweet lacquer. It works best on firm vegetables that can withstand a hot oven long enough to develop a dark char.
Miso burns quickly; keep an eye on the oven.
The sugars in miso caramelize fast, so place the baking sheet on the middle rack rather than the bottom to prevent the glaze from turning bitter.
- rimmed baking sheet
- parchment paper
- small mixing bowl
- silicone pastry brush
What goes in.
- 1.5 lbroot vegetables (carrots, parsnips, or sweet potatoes), cut into 1-inch chunks
- 3 tbspwhite miso paste
- 2 tbspmirin
- 1 tbspneutral oil, such as grapeseed or avocado
- 1 tsprice vinegar
The Emulsion Technique
Whisk the miso, mirin, oil, and vinegar until completely smooth before applying. The mirin thins the miso enough to coat the vegetables evenly, while the oil helps the glaze adhere and sheen.
The method.
Preheat the oven
Set your oven to 425°F (220°C). Line the baking sheet with parchment paper to make cleanup easier, as the sugars will get sticky.
Prepare the glaze
In a small bowl, combine the miso, mirin, oil, and vinegar. Whisk until it reaches the consistency of heavy cream.
Roast the vegetables
Toss the vegetable chunks in a light coating of oil and a pinch of salt. Spread them on the sheet and roast for 20 minutes until they start to soften.
Apply the glaze
Remove the pan from the oven. Brush the miso mixture generously over each piece. Use a fork to flip them so all sides are coated.
Final caramelization
Return to the oven for 8 to 10 minutes. The vegetables are ready when the edges are charred brown and the glaze is bubbling and tacky.
Other turns to take.
Spicy Miso
Whisk in 1 teaspoon of chili garlic sauce or gochujang into the glaze mixture.
Ginger-Miso
Add 1/2 teaspoon of freshly grated ginger to the glaze for a sharper, aromatic finish.
When it doesn't go to plan.
Cut your vegetables into uniform sizes so they finish roasting at the same time.
If the glaze starts to smoke, move the pan to a higher rack.
Do not salt the vegetables heavily before glazing, as miso is inherently salty.
The ones that keep coming up.
Can I use red miso instead of white?
Yes, but red miso is more pungent and saltier. Use half the amount of red miso and double the mirin to balance the strength.
Why did my miso turn black?
The oven was likely too hot or the glaze contained too much sugar. If this happens, use a lower temperature next time or glaze the vegetables only in the last 5 minutes of cooking.
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