Miso Glazed Roasted Veggies

Miso Glazed Roasted Veggies

Miso Glazed Roasted Veggies

If you thought Roasted Veggies were deliciously addictive then wait until you try them with this Miso Glaze! It’s sweet, ever so slightly spicy and not devouring them all at once will become a big problem! Not a bad problem to have though.

Serves 2-3 but can be easily doubled to serve more



1 Head of Cauliflower

1 Medium Eggplant

2 Green Onions

Salt & Pepper

Black & White Sesame Seeds for topping

Miso Glaze

3 Tbsp of Miso Paste ( I like Cold Mountain Miso)

2 Tbsp of Light Tamari or Soy Sauce ( I use San-J)

1 Tbsp of Beefree Honee

1 tsp of Rice Vinegar

1 tsp of Chili Paste

1 tsp of Toasted Sesame Oil

1/2 tsp of Umami Seasoning

Mix the ingredients well


1. Cut the Cauliflower into large florets and slice the Eggplant into rounds. Score the Eggplant by creating shallow cuts across the slices in two directions ( it should resemble grill marks)

2. Drizzle the Veggies with a little bit of oil and season with Salt & Pepper. Roast them at 375 for 30 minutes. Flip them halfway through

3. Spoon or brush the Miso Glaze onto the Veggies and continue to bake for 15 minutes

4. Repeat the glazing process and finish baking for another 10-15 minutes

5. Top with the sliced Green Onions and Sesame Seeds as soon as they come out of the oven