Name: Miso Butter Roasted Veggie Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups carrots peeled and cut into 1-inch pieces; 2 cups sweet potatoes peeled and cubed; 1 red bell pepper cut into chunks; 1 zucchini sliced into rounds; 1 small red onion cut into wedges; 1 cup broccoli florets; 3 tbsp unsalted butter softened; 2 tbsp white miso paste; 1 tbsp maple syrup or honey; 1 tbsp soy sauce; 1 tbsp olive oil; 1 tsp rice vinegar; 1 clove garlic finely minced; 1/2 tsp black pepper freshly ground; 1 tbsp toasted sesame seeds for garnish; 2 tbsp fresh parsley or scallions chopped, for garnish; 2 cups cooked brown rice or quinoa warm, for serving

01

Overview

Prep15 min

Cook30 min

Total45 min

Servings4

DifficultyEasy

02

Ingredients

2 cups carrotspeeled and cut into 1-inch pieces2 cups sweet potatoespeeled and cubed1 red bell peppercut into chunks1 zucchinisliced into rounds1 small red onioncut into wedges1 cup broccoli florets3 tbsp unsalted buttersoftened2 tbsp white miso paste1 tbsp maple syrup or honey1 tbsp soy sauce1 tbsp olive oil1 tsp rice vinegar1 clove garlicfinely minced1/2 tsp black pepperfreshly ground1 tbsp toasted sesame seedsfor garnish2 tbsp fresh parsley or scallionschopped, for garnish2 cups cooked brown rice or quinoawarm, for serving

03

Equipment

Large baking sheet
Mixing bowl
Whisk

04

Method

01

Whisk the miso-butter glaze

In a bowl, whisk the softened butter with white miso paste, maple syrup, soy sauce, olive oil, rice vinegar, garlic, and pepper until smooth and creamy.

02

Coat and roast the vegetables

Toss the carrots, sweet potatoes, bell pepper, zucchini, red onion, and broccoli with the glaze until coated. Spread in a single layer on a parchment-lined sheet and roast at 425°F for 25 to 30 minutes, stirring halfway, until golden at the edges and fork-tender.

03

Finish and bowl

Transfer the vegetables to a platter and scatter with toasted sesame seeds and parsley or scallions. Spoon over warm rice and serve while still warm.

✦

Tips

NoteToast the sesame seeds in a dry pan 2 minutes for a nuttier finish.

NoteStir halfway through so the bottoms brown evenly with the tops.

NoteLeftovers reheat at 350°F for about 10 minutes, or taste good cold.

✦

Nutrition

NoteNutrition varies by ingredient brands and serving size.

✦

Storage

RefrigeratorKeep cooled leftovers in a sealed container up to 4 days.

Best freshServe warm from the oven so the caramelized edges stay crisp.

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Frequently asked

Can I make this vegan?+

Yes — swap the butter for a good vegan butter and it stays just as rich.

What vegetables work best?+

Sturdy ones like carrots, sweet potatoes, peppers, onions, and broccoli caramelize beautifully.

Why add rice vinegar?+

A small amount brightens the glaze so it is not one-note sweet.

Miso Butter Roasted Veggie Bowl

Overview

Ingredients

Equipment