Miso paste turns ordinary roasted root vegetables into a savory, umami-packed dish loaded with fermented soybean compounds your gut will recognize as an old friend. The same glaze works beautifully on other vegetables, too, as in Miso Tahini Roasted Broccoli.
Ingredients
- 3 carrots, cut into chunks
- 2 parsnips, cut into chunks
- 1 large sweet potato, cubed
- 3 tbsp white miso paste
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 scallions, sliced
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment.
- Whisk together miso, olive oil, maple syrup, and rice vinegar until smooth.
- Toss carrots, parsnips, and sweet potato with the miso mixture until evenly coated.
- Spread vegetables in a single layer and roast 30 to 35 minutes, flipping halfway, until caramelized and tender.
- Scatter scallions over the top before serving.
Nutrition Facts (per serving)
| Calories | 190 |
| Total fat | 6g |
| Total carbohydrates | 32g |
| Dietary fiber | 6g |
| Protein | 4g |
| Sodium | 410mg |
Why This Is Good for Your Gut
White miso's fermentation process generates isoflavones and bioactive peptides, while the root vegetables themselves supply inulin, a prebiotic fiber that Bifidobacteria rely on for fuel.
Roasting vegetables never smelled this alive.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
