Maple Miso Roasted Veggies

What I love about this recipe I’m about to share is that I challenged myself to try vegetables, in a new way. I also had the revelation, that MAYBE my kids’ hesitation about trying new foods, may or may not come from the example I’m setting by what new foods they see me trying. I try a lot of new recipes often, though I pick them based on whether I know my family likes the ingredients – stress around whether kids will eat the meal is very alive and well in our house. I’d love to say my kids tried these veggies – they did not, but my husband and I did, and we were pleasantly surprised with how addicting they were.

The recipe is from Pamela Salzman’s January 2020 online monthly class. Her online cooking series are great. I’ve found the recipes to be hit or miss, but when they’re a hit – it’s a fresh way to make something new and a great community as well.


  • I use chickpea miso, and find it at Whole Foods. One tub lasts a long time! I can’t speak to whether it tastes the same as soy-based miso, but for what it is, I have no complaints about aftertaste or other oddities.
  • I halved the amount of olive oil from her recipe (as noted below).
  • We ate this as a side with salmon, and I think it would be great mixed in with quinoa for a main dish.
  • For extra protein, and grain-free, you could add a can of drained and rinsed chickpeas in with the veggies while you’re roasting.
  • Trader Joe’s sells a bag of radishes with the ends already cut off, that would help with prep for this

Maple Miso Roasted Vegetables

from Pamela Salzman


  • 5 carrots, peeled and chopped into 1-inch pieces
  • 1 bunch radishes, ends trimmed, sliced in half, small ones left whole
  • 10 oz. cauliflower florets, about one small head or a bag
  • 1 red onion, sliced through the root into wedges
  • 2 tbsp olive oil
  • sea salt and pepper, to taste
  • 3 tbsp unseasoned rice vinegar
  • 3 tbsp chickpea miso paste
  • 2 tbsp pure maple syrup, or less as desired
  • 1 tbsp water
  • 1/2 tsp ground ginger


  • Preheat oven to 425 degrees or convection to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • In a mixing bowl, or resealable plastic bag, put in all the veggies. Add the olive oil, salt and pepper. Smush or toss until evenly coated.
  • Roast veggies until tender and slightly caramelized, about 25 minutes.
  • While the vegetables roast, in a medium bowl whisk the vinegar, miso, maple syrup, water, and ginger until smooth and combined.
  • Remove sheet pan from oven. Move vegetables towards the center of the sheet pan. Drizzle the miso mixture over the veggies and toss to coat. Spread veggies evenly on sheet pan. Continue to roast for an additional 10-15 minutes, or until caramelized.

She notes that other veggies that work well are broccoli, eggplant, and brussels sprouts.

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