For my Miso Roasted Winter Vegetables, I like to use a combination of sweet and savory vegetables. For sweetness, try sweet potatoes or yams, golden beets, and/or acorn squash. For savoriness, add turnips or rutabaga and red onions. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Serves: 8
Time: 45 minutes 


  • 4 lbs. winter vegetables (see headnote), peeled and seeded if needed and cut into chunks 
  • 3 Tbs. + 1 Tbs. neutral-tasting oil (sunflower, safflower, grapeseed, or peanut)
  • 3 cloves garlic, minced
  • 2 Tbs. rice vinegar or white wine vinegar
  • 1½ Tbs. miso paste (any kind)
  • 2 tsp. reduced-sodium soy sauce
  • 2 tsp. maple syrup or brown sugar
  • 1 Tbs. toasted sesame seeds
  • 2 scallions, sliced (optional)


  1. Preheat the oven to 425°F. Toss the vegetables with 3 Tbs. of the oil on a large, rimmed baking pan. Roast, rotating the pan at 15 minutes, until the vegetables are tender and browned in spots, 30-40 minutes.
  2. In a small pan over medium heat, heat the remaining 1 Tbs. oil and garlic. Cook, stirring often, until the garlic is just starting to turn golden, 1-3 minutes. 
  3. Whisk in the vinegar, miso, soy sauce, maple syrup, and ¼ cup water. Simmer until glossy and starting to thicken, 2-3 minutes. Spoon the sauce over the roasted vegetables. Sprinkle with the sesame seeds and scallions.

Nutrition Information

Per serving (about ¾ cup):

  • Calories: 140
  • Total fat: 8 g
  • Sat fat: 1 g
  • Carbs: 17 g
  • Fiber: 3 g
  • Total sugar: 6 g
  • Added sugar: 1 g
  • Protein: 2 g
  • Sodium: 190 mg
2023 Good Foods calendar photos


Good Foods 2023

Every gorgeous photo in the Good Foods 2023 calendar will whet your appetite for delicious, healthy food. And the simple recipe below each photo, from Healthy Cook Kate Sherwood, will help you turn that month’s star into the star of your dinner table.

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