Miso Roasted Fall Vegetables | Cook for Your Life

Miso Roasted Fall Vegetables

Rated 5 out of 5
5 out of 5 stars (based on 3 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 20 min total
Person Icon for Serving Size 4 servings

Anything miso touches will make it infinitely more delicious and complex in flavor. You’ll love how this single ingredient amps up the flavor of these humble root vegetables.


    3 tablespoons olive oil

    1/3 cup white miso paste

    2 cups medium diced turnip

    2 cups medium diced kohlrabi

    1 apple, medium diced

    1 small head of broccoli, cut into florets

    Freshly ground black pepper, to taste

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Nutrition Facts


236 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


29 g


12 g


9 g


8 g


950 mg


  1. Preheat oven to 400F degrees. Line a baking sheet pan with parchment paper and place on a center shelf in the oven while the oven heats up.
  2. In a large bowl, combine white miso paste, olive oil, and two tablespoons water. Add the turnip, kohlrabi, apple, and broccoli, and toss until coated. Take the heated baking sheet out of the oven. Tip the veggies onto the sheet and spread them out into a single layer.
  3. Roast vegetables in the oven for about 20 - 25 minutes (or until the vegetables are tender), turning after 10 -15 minutes. Remove vegetables from oven, plate, and serve immediately.

Chef Tips

The size of the veggies is important for uniform cooking, plus if you cut them in larger pieces you may need to let them roast longer (25-30 minutes).

If your broccoli has a lot of stem, don’t throw it out. The stem has as many, if not more, nutrients than the head, and is delicious roasted. Simply peel away the tough outer skin and dice the tender insides to match the size of the other veggies.

If you can’t find kohlrabi you can substitute diced radishes, potatoes, or increase the quantities of the other vegetables in the recipe.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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