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.
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.
Tamari or soy sauce
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.