Miso Roasted Root Vegetables

This healthy plant-based side dish combines roasted beets, turnips, and parsnips with a savory miso-flavored sauce.
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


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


  1. Preheat oven to 375ºF and line a baking sheet with parchment paper.
  2. 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.
  3. Top with basil, scallions, and nutritional yeast if desired immediately before serving.