Japanese 30 min

Miso Butter Roasted Vegetables

Name: Miso Butter Roasted Vegetables
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb broccoli florets; 2 cups Brussels sprouts, halved; 2 cups sweet potato, cubed; 3 tablespoons white miso paste; 3 tablespoons unsalted butter, melted; 1 tablespoon soy sauce; 1 tablespoon honey; 1 teaspoon sesame oil; 2 cloves garlic, minced; Sesame seeds for garnish

vegetarianvegangluten-freehealthysheet-pan

Ingredientsfor 2

220

Cal

Protein

28g

Carbs

10g

Fat

11 lb broccoli florets
22 cups Brussels sprouts, halved
32 cups sweet potato, cubed
43 tablespoons white miso paste
53 tablespoons unsalted butter, melted
61 tablespoon soy sauce
71 tablespoon honey
81 teaspoon sesame oil
92 cloves garlic, minced
10Sesame seeds for garnish

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Instructions

1
Preheat oven to 425°F. Whisk miso paste, melted butter, soy sauce, honey, sesame oil, and garlic together. The butter-miso mixture should be smooth and glossy.
2
Toss broccoli, Brussels sprouts, and sweet potato with the miso butter mixture until evenly coated. Spread in a single layer on a large baking sheet — crowding leads to steaming. Use two pans if needed.
3
Roast at 425°F for 25–30 minutes, flipping once at the halfway mark, until the vegetables are tender and caramelized with dark, crispy edges. The miso will create a deeply savory, slightly sweet crust on everything.
4
Garnish with sesame seeds. These vegetables are excellent as a side dish, over rice, or tossed with noodles. The miso butter adds umami depth that elevates simple roasted vegetables into something extraordinary.