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miso glazed roasted vegetables recipe

Miso-Glazed Roasted Vegetables with Pumpkin Seeds

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Side
Cuisine Asian
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Oven

Ingredients
  

  • 2 tablespoon olive oil
  • 1 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cup mixed vegetables chopped (e.g., carrots, bell peppers, broccoli)
  • 1/4 cup pumpkin seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sesame seeds for garnish

Instructions
 

  • Preheat oven to 400°F (200°C).
  • In a mixing bowl, whisk together olive oil, miso paste, soy sauce, maple syrup, rice vinegar, and sesame oil until smooth.
  • Add the chopped vegetables to the bowl and toss to coat evenly with the miso glaze.
  • Spread the coated vegetables in a single layer on a baking sheet.
  • Sprinkle pumpkin seeds evenly over the vegetables.
  • Season with salt and black pepper.
  • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
  • Remove from the oven and let rest for 5 minutes.
  • Transfer to a serving dish and garnish with sesame seeds before serving.

Notes

When cutting the vegetables, try to keep them uniform in size to ensure even cooking. Feel free to substitute your favorite seasonal vegetables to add variety. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the miso glaze. Keep an eye on the pumpkin seeds during roasting to prevent them from burning.
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