Best roasted vegetables with garlic miso sauce
This sweet and savory miso sauce can incredibly rich and deep flavor to your roasted vegetables.
Not only it is delicious but is also packed with essential nutrients such as vitamins, minerals, and antioxidants of vegetables and is a great way to get probiotics in your diet.
It is really easy to make and best way to get all the goodies of vegetables and miso in one dish!!
Roasted vegetable is one of my go to dish when I feel like hearty vegetables meal but do not want to spend hours in the kitchen.
What good about making roasted vegetables?
Well… the answer is many!
- you can “clean up” leftover vegetables in your fridge.
- you can use any vegetables of your like (except for leafy vegetables of course….)
- you can create limitless variations of roasted veggie dish depending on what vegetables or flavor/spices/herbs you use. That means that you won’t get bored with eating it!
- You can consume good amount of vegetables in one bowl.
(you have been too busy and not eating nourishing food, then roasted veggies would be great ‘medicine’ for you!)
- it is easy and simple to make.
- you can make in batch and save for next day. (so great option to make for busy people)
See, how roasted vegetable can be the “hero” in for you and your family?
As I said in the list, the variation of roasted vegetable can be limitless.
You can season vegetables simply just with salt and pepper, use or not use garlic (that makes huge difference!), or use your favorite spice(s) or herb(s).
But have you ever thought of seasoning it with miso?
Well, I have never thought about it until now and wonder why I haven’t!
Miso can be all versatile seasoning in many dish but particularly great for roasting/ grilling dish.
This is because when you cook miso with high/strong heat, it provides enhanced flavor, richness and aroma because “sugar” in miso gets caramelized.
(In case you may wonder, it is NOT added sugar but is naturally occurred one by being broken down from the starch in the bean during fermentation.
Key points of making roasted vegetables with garlic miso sauce
In my garlic miso sauce I blended;
- Maple syrup
- Cooking Sake (rice wine)
I recommend to use Shinsyu miso if you can.
There are different types of miso depending on the types of koji that is used (yeast starter; rice, barley or soy bean), the color of miso (red, white, yellow), and the taste (sweet, mild or salty) and they all have different flavor characteristics.
(see my SWEET AND SALTY MIO-GLAZED WALNUT PUMPKIN under MISO for more information)
Shinsyu miso has right balance of sweetness, mildness and richness and works great for this roasted vegetable recipe.
( it is a miso that is made in Shisyu area of Japan- it is old name for Nagano)
Cooking sake is basically a rice wine that is made specifically for cooking to enhance the flavor and richness of the dish.
The big difference between Sake for drinking and for cooking is whether the salt is added or not.
Cooking sake contains salt while drinking sake does not, and often it has more Umami flavor, which helps to increase the richness of the dish.
Sake can also help remove the odor of the raw animal products such as meat, pork, chicken and fish as well as tenderize them due to its enzyme content.
You can substitute drinking sake for cooking one, but you may need to adjust the amount of salt that you use in the recipe.
Make sure to get REAL Sake that is made through traditional fermentation process without sugar, MG(!) or any additives.
* If you cannot get real cooking sake, the options are;
- Use drinking sake (if you have) and omit the salt when roasting vegetables to avoid them getting too salty as it contains salt.
- Substitute with white wine.
- Use mirin if you have. Mirin is also a rice wine but much sweeter as it is made from sweet rice. Thus the final product will be sweeter too.
Garlic adds nice fragrant aroma to vegetables when is is roasted. Also it goes really well with the taste of miso.
Like I used in this recipe I like to sweeten the miso with maple syrup to balance out the especially when I don’t want the recipe to become too “Japanese-y”
It also adds nice and deeper flavor that goes beautifully with miso!
- Cut the veghetables; cut veggies into pieces about the same size.
- Coat vegetables with coconut oil; toss chopped vegetables with coconut in a bowl. Yes I used coconut oil! It goes perfectly with flavor of miso and garlic creating amazing harmony!
- Spread across baking sheet and roast: spread the vegetables evenly and roast for 10 minutes.
- Remove from the oven, drizzle and toss with miso sauce blend and roast another 15 minutes; I would add miso sauce halfway though as miso can BURN is it is cooked too long. Also tossing vegetables halfway through helps cook them evenly.
Let me know your experience if you try this recipe.
Please leave your comments, suggestions or any questions.
I look forward to hear from you!!
And if you try this recipe add your photos on instagram and tag #living_my_nature!!
More Recipes with fermented Japanese seasonings
Best roasted vegetables with garlic miso sauce
- 1 medium onion - diced
- 2 cups broccoli florets
- 1 medium zucchini - sliced
- 1 medium red pepper - diced
- 2 cups butternut squash - diced
- 4 cloves garlic - minced
- 2 tbsp coconut oil - melted
- salt and pepper
- 2 tbsp Miso - I recommend to use Shinsyu-miso, See the recioe note(*1)
- 1 tbsp Cooking Sake (rice wine) - See the recipe note (*2)
- 1 tbsp maple syrup
- Preheat the oven to 210℃( 400℉)Line the baking pan with parchment paper or coat with nonstick spray.
- Place all the prepared vegetables and melted coconut oil in a large bowl, toss to coat with oil evenly.
- Place vegetables on prepared baking pan evenly.
- Place into preheated oven and bake for 10 minutes. Blend the ingredients for miso sauce while roasting the vegetables.
- After roasting 10 minutes, remove the vegetables from the oven, drizzle the sauce over the vegetables, toss, and place them back to the oven. Roast for another 15 minutes or until vegetables are cooked though and miso gets "caramelized".
It is a miso that are made in Shinsyu area of Japan and quite standard type of miso.
Shinyu- miso is milder than red miso and saltier than white miso so has good balance of the flavor and works well with various dishes. *2) If you cannot find the real sake that is made only with pure natural ingredients, you can try using white wine or Mirin (sweet rice wine). I have't try them so I cannot promise though!!
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