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  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Sweet Potato
  • 1 Red Onion
  • 2 Carrots
  • 1 Red Bell Pepper
  • 1-2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 2 Garlic Cloves, minced
  • 1 Tablespoon White Miso Paste
  • 1/4 Cup Mirin
  • 1/4 Cup Water
  • Salt and pepper


  • 01 Preheat the oven to 450ºF.
  • 02 Wash and cut vegetables into bite size pieces.
  • 03 Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, liberally. Shake the pan to coat.
  • 04 Roast the vegetables in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.
  • 05 Meanwhile, place the butter in a small skillet and place the skillet over medium heat. Once the butter melts, add in garlic and sauté for 1–2 minutes.
  • 06 Mix in mirin and water, and whisk in the miso paste. Bring to a boil, and simmer for 1-2 minutes. Then turn the heat off.
  • 07 When ready to serve, place the hot crispy vegetables on a platter and glaze with the miso butter.

Our Miso Recommendations for Roasted Miso Vegetables

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