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  • 2 large parsnips, halved lengthwise and cut into 1-inch pieces
  • 2 large carrots, cut into 1-inch pieces
  • 2 large red beets, cut into 1-inch pieces
  • 24 Brussels sprouts, trimmed
  • 2 large yellow bell peppers, halved, seeded and cut into 1-inch pieces
  • 1/3 cup olive oil, divided
  • 2 tablespoons miso paste
  • 2 tablespoons mirin (sweet sake)
  • 2 tablespoons seasoned rice vinegar
  • 1 piece fresh ginger (1 ounce), peeled and finely grated
  • 1 -- green onion, thinly sliced (optional)
  • 1 teaspoon toasted sesame seeds (optional)


  1. Preheat oven to 400F.
  2. Scatter parsnips, carrots, beets, Brussels sprouts and bell pepper on 2 baking sheets. (Do not crowd.) Drizzle with 3 tablespoons olive oil and roast, tossing occasionally, until golden and tender, about 1 hour.
  3. In the jar of a blender, combine miso, mirin, vinegar and remaining oil. Pulse until smooth. Stir in ginger.
  4. Transfer roasted vegetables to a large platter and drizzle with miso dressing. Toss lightly. Garnish with green onion and sesame seeds and serve hot or at room temperature.
—Recipe by Corinne Trang.

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The recipe was originally published as Roasted Vegetables with Miso Sauce on

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