Miso does not need sugar to taste like caramel; it already has the deep, savory-sweet thing going on, and roasting it onto sweet potatoes brings that flavor all the way home. This is the side dish that quietly steals the show at dinner while also feeding the bacteria living in your colon. Miso shows up again in our Miso Roasted Brussels Sprouts and Miso Tahini Roasted Broccoli.
Ingredients
- 2 pounds sweet potatoes, cut into wedges
- 3 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 tablespoon rice vinegar
- 1 clove garlic, grated
- 1 teaspoon grated ginger
- 2 tablespoons sliced scallions, for serving
- 1 tablespoon sesame seeds, for serving
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Whisk together miso, maple syrup, coconut oil, rice vinegar, garlic, and ginger until smooth.
- Toss sweet potato wedges with two-thirds of the miso mixture, reserving the rest.
- Spread wedges in a single layer and roast for 30 to 35 minutes, flipping halfway, until caramelized and tender.
- Toss roasted wedges with the reserved miso glaze while still hot, then top with scallions and sesame seeds.
Nutrition Facts (per serving)
| Calories | 265 |
| Total fat | 9g |
| Total carbohydrates | 43g |
| Dietary fiber | 6g |
| Protein | 5g |
| Sodium | 620mg |
Why This Is Good for Your Gut
Unpasteurized miso carries live Aspergillus oryzae byproducts and, depending on the brand, Tetragenococcus halophilus, which contribute to a healthy microbial mix when eaten regularly in small amounts. Sweet potatoes bring resistant starch that survives roasting, especially once cooled slightly, giving colon bacteria a steady source of fermentable fiber. For another roasted root vegetable with a fermented glaze, try our Kombucha Glazed Roasted Carrots.
Nobody will believe there is no sugar in that glaze.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
