These miso sesame ginger roasted vegetables are simply irresistible. Roasted vegetables are tossed in a miso sesame sauce in this easy, vegan and gluten free recipe.

Miso Sesame Roasted Vegetables - Daisybeet

Roasted vegetables with Asian-inspired flavors

Roasting vegetables is my favorite way to prepare them. It brings out the natural sweetness, enhances the flavors, and provides a crispy texture. Roasted vegetables are delicious on their own, but they become addicting when tossed in a flavorful homemade sauce.

In this recipe, you’ll roast broccoli, carrots, and snap peas in the oven. Then, toss them in an easy homemade miso sesame sauce. The sauce takes just 5 minutes to whip up as the veggies are in the oven.

Ingredients in miso sesame roasted vegetables

Here are the main ingredients you need to make this recipe. Note that you can use whatever vegetables you enjoy most, if broccoli, carrots, or snap peas aren’t your thing.

  • Broccoli
  • Carrots
  • Snap Peas
  • Tamari or soy sauce
  • Rice vinegar
  • Sesame oil
  • Maple syrup
  • Miso paste
  • Sesame seeds
Miso Sesame Roasted Vegetables - Daisybeet

How to make miso sesame roasted vegetables

  • Roast vegetables in the oven.
  • Whisk together sauce ingredients while veggies cook.
  • Combine vegetables in a mixing bowl.
  • Pour sauce and a shake of sesame seeds over vegetables.
  • Toss to combine, and serve warm.

Tips for making this recipe perfectly

  • Roast carrots and broccoli/snap peas separately. Carrots take a little longer to roast than broccoli and snap peas. Roast the carrots on a separate tray than the other vegetables so they can stay in the oven longer.
  • Swap whatever vegetables you have on hand. I’m confident this sauce would taste great with any roasted vegetable! If you have other veggies lying around, give them a try. If you use root vegetables or sweet potatoes, I suggest roasting them separately like the carrots.
  • Chop vegetables into equal size pieces. This ensures even cooking, so each vegetable piece is nicely browned and flavorful.
Miso Sesame Roasted Vegetables - Daisybeet

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Miso Sesame Roasted Vegetables (Vegan, Gluten Free)

These miso sesame ginger roasted vegetables are simply irresistible. Roasted vegetables are tossed in a miso sesame sauce in this easy, vegan and gluten free recipe.

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: serves 4 1x
  • Category: side dish


  • 1 head of broccoli, chopped into florets
  • 2 cups snap peas
  • 7 large carrots, scrubbed and chopped into 1/2 inch thick coins
  • 2 tbsp avocado oil
  • Salt
  • Pepper
  • 2 tbsp sesame seeds

Miso Sesame Sauce

  • 2 tbsp tamari (or soy sauce if not gluten free)
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 2 tsp mellow white miso
  • 2 tsp sesame oil


  1. Preheat oven to 415F. Line 2 baking sheets with parchment paper.
  2. Toss broccoli and snap peas in 1 tbsp avocado oil + a shake of salt and pepper, and spread onto one baking sheet. Do the same to the carrots and spread onto the second baking sheet.
  3. Roast vegetables for 20 minutes, until broccoli and snap peas are nicely browned. Remove them from the oven, and continue to roast carrots for another 10 minutes until they begin to caramelize.
  4. While the vegetables are roasting, prepare the sauce by whisking together all the sauce ingredients. Whisk well so that no clumps of miso remain.
  5. Place all roasted veggies in a mixing bowl. Add sauce and sesame seeds. Toss well so veggies are well coated.
  6. Serve warm right away.


  • Can be stored in an airtight container for up to 3 days in the fridge.
  • To reheat, place in a shallow baking dish and top with tin foil. Place in the oven at 350F for 15-20 minutes.

Keywords: miso sesame roasted vegetables, vegan, gluten free

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Miso Sesame Roasted Vegetables - Daisybeet