Peanut Butter Miso Vegetables: A Bold and Nutty Glaze for Roasting

Roasting vegetables is already a cheat code for deep flavor, but add a punchy peanut butter–miso glaze, and suddenly you’re playing in a whole new league. The glaze is savory, nutty, a little sweet, and clings to the vegetables like a dream. This dish is simple enough for a weeknight but interesting enough to show off.

Ingredients

For the Glaze:

• ¼ cup (60 g) creamy peanut butter

• 1 tablespoon (18 g) white miso paste

• 1 tablespoon (15 ml) soy sauce

• 1 tablespoon (15 ml) maple syrup or honey

• 1 tablespoon (15 ml) rice vinegar

• 1 tablespoon (15 ml) sesame oil

• 2 tablespoons (30 ml) warm water (plus more as needed)

For the Vegetables:

• 1 small head broccoli, cut into florets

• 1 small head cauliflower, cut into florets

• 1 medium sweet potato (about 300 g / 10.5 oz), peeled and cubed

• 1 red bell pepper, sliced into strips

• 2 tablespoons (30 ml) vegetable oil

• Salt and black pepper, to taste

• Toasted sesame seeds and chopped scallions, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. Prep the vegetables: Toss the broccoli, cauliflower, sweet potato, and bell pepper with the vegetable oil, salt, and pepper. Spread them out in a single layer on the baking sheet.

3. Roast: Roast the vegetables for 20–25 minutes, stirring once halfway, until they’re golden and tender.

4. Make the glaze: In a bowl, whisk together the peanut butter, miso, soy sauce, maple syrup, rice vinegar, sesame oil, and warm water until smooth. Add a splash more water if it seems too thick — you want a spoonable consistency.

5. Glaze and finish: Remove the vegetables from the oven, drizzle with the peanut-miso glaze, and toss gently to coat. Return to the oven for another 5 minutes just to set the glaze.

6. Serve: Sprinkle with sesame seeds and scallions before serving.

Recipe Tips:

• Cut evenly: Chop all vegetables roughly the same size to ensure even roasting.

• Don't crowd the pan: Overcrowding leads to steaming instead of roasting. Use two trays if needed.

• More heat? Add a teaspoon of Sriracha or a pinch of crushed red pepper flakes to the glaze for a spicy kick.

• Feeling adventurous? Make this recipe with different kinds of miso paste.

• Make it a meal: Toss the glazed veggies with cooked noodles or serve over rice for a full dinner.

Disclaimer: The recipes and food recommendations in this article are for general inspiration and enjoyment. Since dietary preferences and restrictions vary, we recommend consulting with a nutritionist or dietitian if you have specific dietary concerns or health conditions. Please note that ingredient availability and cooking times may also vary based on location and personal preferences. Lastly, this page may contain affiliate links, meaning we may earn a small commission if you make a purchase through them at no cost to you. We are also part of the Amazon Associates program.

Peanut Butter & Miso-Glazed Roasted Vegetables

Serves 3 to 4

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