Miso Roasted Vegetables
Delicious caramelised miso roast vegetables with flavours of ginger, garlic sesame oil with spring onions is a great base for a vegetarian meal or side dish.
Miso Roasted Vegetables
Miso Roasted Vegetables
Miso Roasted Vegetables
It's a wonderful thing to treat vegetables in such a way that you don’t feel like you're lacking the ‘meat’ part of the dish. This miso roasted vegetables recipe is just that, with the rich umami hit of miso and caramel sweetness from the honey.
Serve this with rice and cucumber (and a little bit of kewpie for dipping) or as a side to a meat dish like this Chicken Katsu recipe.
Love a good side dish? Then my Warm Farro Salad, Braised Fennel with Whipped Feta and Crispy Garlic Roast Potatoes are a must make.
Yes you can sub the Japanese eggplant for 1-2 Italian eggplant (the bulky kind), but after cutting in half, score in a crisscross pattern and season with a little salt, let them sweat for 10 minutes, then blot with paper towel and then coat with the roasting sauce.
Ingredients and substitutions
How to make it - step by step!
Preheat the oven to 200 C or 395 F. If you're eating this with rice, put the rice on and cook to packet instructions. Add all marinade ingredients into a bowl, stir to combine.
Cut each eggplant in half (or 3-4 wedges if using large eggplants). Cut pumpkin into 1 cm thick slivers to make ‘moon’ shapes, and cut away seeds.
Paint the roasting sauce onto the eggplant and pumpkin.
Dip one side of each vegetable in sesame seeds, then place on a baking sheet lined with baking paper, sesame side up.
Bake for 25 minutes (on the middle rack), turn the vegetables (sesame seeds side down) brush more sauce on top, then continue baking for 10-15 minutes, until the vegetables are tender, and golden brown.
Serve as a delicious side dish or make into a meal by serving with cooked rice and sliced cucumber.
Preheat the oven to 200 C or 395 F. If you're eating this with rice, put the rice on and cook to packet instructions. Add all marinade ingredients into a bowl, stir to combine.
Cut each eggplant in half (or 3-4 wedges if using large eggplants). Cut pumpkin into 1 cm thick slivers to make ‘moon’ shapes, and cut away seeds.
Paint the roasting sauce onto the eggplant and pumpkin.
Dip one side of each vegetable in sesame seeds, then place on a baking sheet lined with baking paper, sesame side up.
Bake for 25 minutes (on the middle rack), turn the vegetables (sesame seeds side down) brush more sauce on top, then continue baking for 10-15 minutes, until the vegetables are tender, and golden brown.
Serve as a delicious side dish or make into a meal by serving with cooked rice and sliced cucumber.
Watch the how to video
Watch the how to video
Miso Roasted Vegetables
Vegetables
- 5-6 Japanese eggplants
- ¼ small kent pumpkin
Roasting sauce ingredients
- 1 tbsp malt vinegar
- 1 tbsp sesame oil
- 1 tbsp grated ginger
- 1/4 cup white miso paste
- 1 tbsp toasted sesame seeds
- 1 tsp soy sauce or tamari
- 2 tbsp honey
- ¼ cup sliced spring onion to garnish
- ¼ cup shiso leaves (optional)
- A few edible flowers (optional)
- 1/2 cup Japanese Mayo
Make it into a meal
- 2 cups cooked brown rice
- 4-5 baby cucumbers, sliced
- Preheat the oven to 200 C or 395 F. Add all marinade ingredients into a bowl, stir to combine
- Cut each eggplant in half (or 3-4 wedges if using large eggplants), cut pumpkin into 1 cm thick slivers to make ‘moon’ shapes, and cut away seeds
- Paint the roasting sauce onto the eggplant and pumpkin
- Dip one side of each vegetable in sesame seeds, then place on a baking sheet lined with baking paper, sesame side up
- Bake for 25 minutes (on the middle rack), turn the vegetables (sesame seeds side down) brush more sauce on top, then continue baking for 10-15 minutes, until the vegetables are tender, and golden brown
- Serve as a delicious side dish or make into a meal by serving with cooked rice and sliced cucumber.