The beauty of roasted vegetables is that you don’t need a recipe, you don’t need any specific measurements, and you can really throw in just about any veggies.  I include a lot of root veggies like carrots and parsnips since they are in season this time of year.  I recently came across this article in Bon Appetit, which perfectly sums up everything you need to know about roasting veggies.  Keep these tips in mind and you’ll be good to go!  I’ve approximated all measurements below.

rainbow roasted miso-maple root veggies
rainbow roasted miso-maple root veggies
  • 1 red pepper
  • 2 carrots
  • 1 small sweet potato
  • 2 parsnips
  • 10 or so brussel sprouts
  • 1 small purple potato
  • 1 small red onion
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white miso paste
  • 1 tablespoon maple syrup
  • Red pepper flakes, optional

Preheat the oven to 425 degrees F. Cut all of the vegetables into similar size pieces (about 1 – 1 1/2″) and set aside in a large bowl.

In a small bowl, combine the olive oil, apple cider vinegar, miso, maple syrup, and a pinch of red flakes.  Combine with the cut veggies and toss (start with a little and add until all the veggies are just lightly coated).

Spread the vegetables onto 1 – 2 baking sheets, being sure not to crowd the vegetables.

Roast the mixture for a total of 40-50 minutes, stirring every 15 minutes, and keeping your eye on the veggies toward the end (you don’t want them to burn!)

Optional: serve with a fresh chopped herbs (like cilantro and basil), some of the miso sauce, or a drizzle of balsamic vinegar.


Note: This is a great side dish, but I also love batch roasting vegetables on Sunday and pairing it with different grains and beans throughout the week for easy lunches.