• 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


Step One

Preheat the oven to 450ºF.

Step Two

Wash and cut vegetables into bite size pieces.

Step Three

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.

Step Four

Roast the vegetables in the oven for 20 to 30 minutes, until tender on the inside, but crisp on the outside.

Step Five

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.

Step Six

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.

Step Seven

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