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Miso-Roasted Veggies

Miso-Roasted Veggies
Miso-Roasted VeggiesSamantha Okazaki / TODAY
6 to 8

Chef notes

In this recipe, miso brings out the richness of the vegetables. Depending upon the combination of vegetables you use, you may find one type of miso paste more appropriate than another, so let your taste buds be your guide. I dust the vegetables very, very liberally with garlic powder — almost like a heavy snowfall of the stuff — which really makes the dish. This makes an incredible side dish for the fall, thanks to its autumnal colors and tremendous heartiness, and it delivers a boatload of great phytonutrients from the veggies! They're also great as a light appetizer.


  • 1/4 cup olive oil
  • 1/2 cup miso paste (yellow or mild works well with the vegetables here)
  • 3 sweet potatoes, peeled and cubed
  • 3 beets, peeled and cubed
  • Two 12-ounce bags broccoli florets
  • 2 Spanish onions, cubed
  • 1 head garlic, separated into cloves and peeled
  • 1/4 cup garlic powder (not granulated garlic) or more to taste


Preheat the oven to 375°F.

In a large bowl, combine the oil and the miso. Add the sweet potatoes, beets, broccoli, onions and garlic cloves. Toss to coat.

Spray a 9-by-13-inch baking pan with nonstick cooking spray and add about 1/4-inch of water. Add the vegetables to the pan. Dust everything with the garlic powder. Cover the whole dish with aluminum foil.

Roast the vegetables for 50 minutes. Remove the foil, stir the veggies, and cook uncovered for an additional 10 minutes, or until the sweet potatoes and beets are fully covered. Serve hot or warm.