this little plate

Miso Roasted Vegetables

50 minsServes 4Ingredients:5-6 Japanese eggplants¼ small kent pumpkin1 tbsp malt vinegar1 tbsp sesame oil1 tbsp grated ginger1/4 cup white miso paste1 tbsp toasted sesame seeds1 tsp soy sauce or tamari2 tbsp honey¼ cup sliced spring onion to garnish¼ cup shiso leaves (optional)A few edible flowers (optional)1/2 cup Japanese Mayo2 cups cooked brown rice4-5 baby cucumbers, sliced
Rated 5/5 based on 1 customer reviews

Miso Roasted Vegetables

Serves 4| Ready in 50 mins
article cover image

Delicious caramelised miso roast vegetables with flavours of ginger, garlic sesame oil with spring onions is a great base for a vegetarian meal or side dish.

Miso Roasted Vegetables

It's a wonderful thing to treat vegetables in such a way that you don’t feel like you're lacking the ‘meat’ part of the dish. This miso roasted vegetables recipe is just that, with the rich umami hit of miso and caramel sweetness from the honey. Serve this with rice and cucumber (and a little bit of kewpie for dipping) or as a side to something like baked salmon or a honey soy chicken.

What you need to make Miso Roasted Vegetables

A group of ingredients including pumpkin, eggplant, rice, spring onion, cucumber, miso paste, ginger and mayonnaise
Japanese eggplants
The long thin kind.
Kent pumpkin
A variety that roasts beautifully
Malt vinegar
A sharp, malty element for the sauce
Sesame oil
For a roasted sesame flavour
A deep aromatic flavour
White miso paste
The umami flavour base
Toasted sesame seeds
For texture
Soy sauce or tamari
For flavour and seasoning
A wonderful sweet balance
Spring onion
A fresh flavour
Shiso leaves
A fragrant and decorative garnish (optional)
Edible flowers
A cute decoration (optional)
Japanese mayonnaise
For dippin
Brown rice
If you want to make it a meal
Baby cucumbers
A fresh crunch on the side

How to make Miso Roasted Vegetables

A bowl of miso being whisked into a marinade
1. Preheat oven & make the marinade

Preheat the oven to 200 C or 395 F. If you're eating this with rice, put the rice on and cook to packet instructions. Add all marinade ingredients into a bowl, stir to combine.

Brushing vegetables with marinade
2. Prep the vegetables

Cut each eggplant in half (or 3-4 wedges if using large eggplants). Cut pumpkin into 1 cm thick slivers to make ‘moon’ shapes, and cut away seeds.

Brushing vegetables with marinade
3. Add the roasting sauce

Paint the roasting sauce onto the eggplant and pumpkin.

Adding sesame seeds to vegetables
4. Add the sesame seeds

Dip one side of each vegetable in sesame seeds, then place on a baking sheet lined with baking paper, sesame side up.

Vegetables with sesame seeds lined up in a roasting tray
5. Bake

Bake for 25 minutes (on the middle rack), turn the vegetables (sesame seeds side down) brush more sauce on top, then continue baking for 10-15 minutes, until the vegetables are tender, and golden brown.

A plate of roast vegetables, rice and cucumber
6. Serve

Serve as a delicious side dish or make into a meal by serving with cooked rice and sliced cucumber.

Watch how to make Miso Roasted Vegetables

Frequently asked questions & tips for Miso Roasted Vegetables

Can I use a different type of eggplant?
Yes you can sub the Japanese eggplant for 1-2 Italian eggplant (the bulky kind), but after cutting in half, score in a crisscross pattern and season with a little salt, let them sweat for 10 minutes, then blot with paper towel and then coat with the roasting sauce.
Delicious recipes, straight to your inbox
article cover image

Miso Roasted Vegetables

Cook Time
40 mins
Prep Time
10 mins
Delicious caramelised miso roast vegetables with flavours of ginger, garlic sesame oil with spring onions is a great base for a vegetarian meal or side dish.


  • 5-6 Japanese eggplants
  • ¼ small kent pumpkin

Roasting sauce ingredients

  • 1 tbsp malt vinegar
  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 1/4 cup white miso paste
  • 1 tbsp toasted sesame seeds
  • 1 tsp soy sauce or tamari
  • 2 tbsp honey
  • ¼ cup sliced spring onion to garnish
  • ¼ cup shiso leaves (optional)
  • A few edible flowers (optional)
  • 1/2 cup Japanese Mayo

Make it into a meal

  • 2 cups cooked brown rice
  • 4-5 baby cucumbers, sliced
Category - Appetizers
Cuisine - Japanese inspired
Skill Level - Super easy
Other categories -
Little plates, Appetizers, Sides, Vegetarian
Nutritional information
Calories 519.2 kcal26%
Carbohydrates 101.2 g34%
Sodium 1230.4 mg53%
Magnesium 230.3 mg58%
Protein 17.6 g35%
Sugar 40.7 g45%
Calcium 245.7 mg25%
Vitamin A 327%
Fat 12.3 g19%
Fiber 35.6 g142%
Iron 9.2 mg51%
Vitamin C 35%

Create your account

Already have an account?
Preparing your Little Plate...
Explore categories
Made this and loved it? Leave a comment!
Be first to comment!
Preparing your Little Plate...