Orange Miso Roasted Vegetables
These orange miso roasted vegetables are glazed with garlic, orange and miso. Easy to make and a delicious way to actually enjoy your Brussels sprouts!
How do you make vegetables taste good? It’s actually not as hard as you might think. It all comes down to experimenting with different flavors and cooking techniques until you find the right combo that makes your taste buds sing. For me, most veggies can find a way to my heart if they are roasted to caramelized perfection and tossed with a flavorful sauce.
I’m here to help take away some of the guess work with that and also provide a simple vegetable dish that uses a good variety of seasonal vegetables. One of them being Brussels sprouts, which I know can often get a audible groan from many. But, by roasting them in the oven and coating them in a slightly sweet orange miso sauce, you get the perfect balance to the bitter notes in your sprouts that makes them delicious.
What Makes These Vegetables So Tasty?
Before you were vegan (or if you aren’t vegan), think about the last time you prepared meat. All of us inherently know how to go about seasoning, saucing or genuinely enjoying our proteins. These same principles can often be applied to our vegetables. Vegetables can be more delicate and might not need nearly as much time to cook, but just like our proteins there are hundreds if not thousands of ways to go about flavoring them to make them more enjoyable.
These orange miso vegetables are especially flavorful. The orange miso glaze that is used to flavor the Brussels sprouts and butternut squash helps to balance out the often bitter flavor that comes from our tricky green and cruciferous vegetables.
Key Ingredients and Substitutions
- Vegetables: I used Brussels sprouts and butternut squash in this dish, but feel free to opt for similar hearty vegetables of your choice like broccoli or sweet potato.
- Nutritional Yeast: It provides an extra umami boost and also gives a nice little crust to your vegetables as they roast. If you don’t have access to it, you can leave it out.
- Maple syrup: The sweetness from the syrup helps to compliment the natural sugars in the vegetables that lead to them caramelizing and helps to balance the tang of the orange juice as well.
- Olive Oil: An important ingredient that helps the browning process of your vegetables. Without it, vegetables can often times dry out and become rubbery.
- Tamari: Provides another depth of flavor and helps compliment the umami from the miso paste. To make this dish gluten-free, make sure to use a gluten-free variety of tamari or soy sauce. You can also use coconut aminos as well.
- Cornstarch: Helps to thicken your sauce and give that nice glossy sheen to your vegetables.
How to Make Your Miso Vegetables
Dice and arrange your vegetables on a lined baking sheet so that they are not laying overtop each other. Drizzle olive oil and maple syrup overtop then sprinkle with five spice, salt and pepper. With your hands, toss vegetables to evenly coat. Place baking tray in the oven for 20 minutes.
While the vegetables are cooking, combine sauce ingredients, making sure there are no extra lumps of cornstarch or miso left in the sauce. Once vegetables are done cooking, toss vegetables with the sauce and place back on the tray to bake for an additional 5 minutes in the oven.
Expert Tips
- Don’t overcrowd the pan. If vegetables are laying on top of each other they will not caramelize properly and might get mushy. Give your veggies a little breathing room when roasting.
- Oil helps to brown your vegetables more naturally. If you wish to skip the oil, note that your vegetables might look dried out. To help avoid that, keep your veggies somewhat moist using things like soy sauce and maple syrup. These two ingredients can help brown and caramelize your vegetables a little more evenly.
- Make sure to cut most of your vegetables to about the same size. The more evenly cut your vegetables are, the more evenly your vegetables will cook.
- These vegetables are perfect as a side, but I also like to top them over some salad greens and sprinkle some roasted chickpeas over top.
Frequently Asked Questions
All forms of cooking will impact the nutrients in foods differently. Some methods may lead to more nutrients being available, while other methods might lead to your vegetable losing some of those nutrients. Roasting beta-carotene rich vegetables like butternut squash and Brussels sprouts makes this antioxidant easier to absorb. To put it simply, the nutrients are more available for our bodies to absorb easily to help support our health.
After roasting your vegetables, make sure you allow them to cool completely before putting into an airtight container. Place container in the fridge for up to 4 days. When you wish to enjoy, I recommend reheating in the oven at 350F to warm up for about 5 minutes. You can reheat in the microwave, but note that they will be much softer.
I would recommend if possible using fresh Brussels Sprouts as frozen Brussel Sprouts will be mushy as they roast. If they are inaccessible, I would recommend swapping to a vegetable that is more available. For example, you can swap the sprouts for broccoli florets instead.
What to Serve Your Vegetables With
These vegetables are great as a side, but can easily be used to build a full meal.
- You can enjoy them over some extra greens along with some chickpeas for protein and a side of avocado.
- I also enjoy tossing these veggies with some cooked grains like quinoa and some cubed and roasted tofu.
More Vegan Holiday Recipes to Try
- Sweet Potato Casserole Boats
- Sweet Jalapeno Cornbread
- Everything Bagel Stuffing
- Vegan Cranberry Chili Meatballs
Orange Miso Roasted Vegetables
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3–4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These orange miso roasted vegetables are glazed with garlic, orange and miso. A delicious way to actually enjoy your brussel sprouts!
Ingredients
Vegetable Prep
- 7 brussel sprouts, halved
- 1 cup butternut squash, cubed into 1/2 inch pieces
- 1 tbsp nutritional yeast
- 1 shallot, roughly chopped
- 2 tsp olive oil
- 2 tsp maple syrup
- Pinch of Chinese Five Spice
- Salt and pepper to taste
Miso Orange Glaze
- Juice of one medium sized orange
- 1 tbsp tamari or gluten free soy sauce
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 1 tsp yellow or white miso paste
- Pinch of ginger powder
- 4 garlic cloves, minced
Instructions
- Preheat oven to 375F and arrange vegetables on a lined baking sheet so that they are not laying overtop each other.
- Drizzle olive oil and maple syrup overtop then sprinkle with five spice, salt and pepper. With your hands, toss vegetables to evenly coat.
- Place baking tray in the oven for 20 minutes.
- While vegetables are cooking, combine orange juice, tamari, maple syrup, cornstarch, miso paste, and ginger in a bowl. With a fork, carefully whisk to ensure that there are no lumps in the sauce then add in minced garlic.
- Once vegetables are done cooking, remove from the oven and drizzle vegetables with sauce, gently tossing with a spatula to coat in sauce. Feel free to do this step on the baking tray or in a bowl to make sure all vegetables are coated.
- Place vegetables back into the oven to cook for an extra 5 minutes, then serve as desired.
Notes
No Chinese five spice on hand? Feel free to sub out for a tiny pinch of cinnamon and nutmeg.
Don’t overcrowd the pan. If vegetables are laying on top of each other they will not caramelize properly and might get mushy. Give your veggies a little breathing room when roasting.
Oil helps to brown your vegetables more naturally. If you wish to skip the oil, note that your vegetables might look dried out. To help avoid that, keep your veggies somewhat moist using things like soy sauce and maple syrup. These two ingredients can help brown and caramelize your vegetables a little more evenly.
Make sure to cut most of your vegetables to about the same size. The more evenly cut your vegetables are, the more evenly your vegetables will cook.
These vegetables are perfect as a side, but I also like to top them over some salad greens and sprinkle some roasted chickpeas over top.
Did You Try This Recipe?
Then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. I love to see your recreations, so feel free to share your creations by tagging me on Instagram so I can share them with my community of friends.
★ Catherine
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