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    Home » Grateful Grazer

    Published: Mar 1, 2016 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · 10 Comments

    Miso Roasted Root Vegetables

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    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    Is it just me or are root vegetables seriously underrated?

    I don't think I even tried any of the root veggies in this recipe until just a few years ago...at least not willingly.  You just don't really hear too many people expressing their love of turnips and parsnips.

    That is, until now.

    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    Luckily, making a conscious effort to eat more seasonally forced me to actually try some of these gems, which I really have grown a love for.

    One of my favorite ways to use a ton of root veggies is to roast them in an herbaceous miso sauce.  There's nothing better than roasted vegetables with plenty of umami flavor during the winter.

    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    I'm guessing you've probably had your fair share of carrots and sweet potatoes but if you're like I was - a little hesitant to try beets, parsnip, turnip, kohlrabi, rutabaga, or yuca root - here's your chance.

    All of these tasty roots can be roasted, so feel free to use them interchangeably in this recipe.

    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    WHY EAT ROOT VEGGIES?

    For starters, they're some of the most plentiful fresh seasonal produce items during the winter and seasonal vegetables tend to taste better and cost less at their peak.

    Root veggies are also extremely nutritious.  They grow underground, where they absorb lots of vitamins and minerals from the soil.  Root veggies are also filled with beneficial phytonutrients and antioxidants.  (Beets are known for their antioxidant/anti-inflammatory betalains.  Turnips and parsnips are both great sources of vitamin C.)

    Root vegetables are also rich sources of complex (slowly digested) carbohydrates and fiber, making them perfect for providing energy and enhancing overall wellness.

    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    To make this side dish an entree, I often just add chopped tofu to the mixture and roast it along with the veggies.  This recipe would also be delicious with the savory herb baked tempeh and quinoa I shared a few months ago.

    Whatever you serve alongside this side dish, it's sure to please even the biggest root veggie skeptic.

    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    Miso Roasted Root Vegetables

    This healthy plant-based side dish combines roasted beets, turnips, and parsnips with a savory miso-flavored sauce.
    4.5 from 2 votes
    Print Pin Save Saved! Rate
    Course: side, Vegetables
    Cuisine: gluten-free, grain-free, vegan, winter
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 -6
    Author: Stephanie McKercher, RDN

    Ingredients

    • 2-3 beets peeled and chopped
    • 2-3 turnips peeled and chopped
    • 2-3 parsnips peeled and chopped
    • 1 tablespoon miso
    • 1 tablespoon filtered water
    • 1 tablespoon grapeseed oil
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon dried oregano
    • 2 teaspoon crushed rosemary
    • Salt and pepper
    • Optional toppings: fresh basil scallions, nutritional yeast

    Instructions

    • Preheat oven to 375ºF and line a baking sheet with parchment paper.
    • Add chopped vegetables to a large mixing bowl. Whisk together remaining ingredients (except toppings) and toss with vegetables. Spread on baking sheet and bake until tender, 20-25 minutes.
    • Top with basil, scallions, and nutritional yeast if desired immediately before serving.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Healthy plant-based side dish recipe for Miso Roasted Root Vegetables from The Grateful Grazer.

    [Tweet "Cozy up to these Miso Roasted Root Veggies from @gratefulgrazer"]

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    Comments

    1. Keren says

      November 27, 2018 at 5:38 am

      5 stars
      Excellent. I used what I had on hand, that is 3 potatoes, 3 tired kohlrabis and 1 big onion. Upped a bit the olive oil but other than that, followed the recipe exactly, minus subbing apple cider vinegar for the rice, which I don't have. Will make it again, it's delicious!

      Reply
      • Keren says

        November 27, 2018 at 5:40 am

        Oh yes, I DID use olive oil because the one I have is mild-flavoured and excellent, so it goes well in all recipes, including in all sorts of baking.

        Reply
    2. Rebecca says

      March 11, 2016 at 8:02 am

      I love how roasted veggies tends to turn even the most-standoffish person on to them- especially the root vegetables, as their sugars really come out . My husband and I love them--and have gotten our whole extended family on board too!

      Reply
      • Steph | The Grateful Grazer says

        March 11, 2016 at 8:33 am

        Yay! Thanks, Rebecca! Love those sweet, roasted veggie flavors, good enough for even the biggest hater! 🙂

        Reply
    3. Erin says

      March 04, 2016 at 8:19 pm

      Root vegetables are my favorite vegetables! I am SERIOUSLY addicted to beets. I love the miso in this recipe, looks SO good!!

      Reply
      • Steph | The Grateful Grazer says

        March 08, 2016 at 6:56 am

        Yay, thanks Erin! Beets are the best - I can't keep my cutting board/entire kitchen free of beet stains for very long. 😉

        Reply
    4. Rebecca @ Strength and Sunshine says

      March 01, 2016 at 2:12 pm

      Call me the odd ball then haha! Root veggies are the BEST and I fully profess my love!

      Reply
      • Steph | The Grateful Grazer says

        March 03, 2016 at 8:07 am

        Haha right on, Rebecca! Totally agree! 😉

        Reply
    5. Jessica @ Nutritioulicious says

      March 01, 2016 at 10:57 am

      I love roasted root veggies and recently made some miso maple roasted ones - a spin on The Foodie Physician's miso roasted brussels sprouts. So so good! Love your variation!

      Reply
      • Steph | The Grateful Grazer says

        March 01, 2016 at 11:09 am

        Ooo, maple sounds like the perfect addition! I'll have to try Sonali's recipe - her food is always delicious! Thanks, Jessica! 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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