Roasted vegetable dishes always feel warm and inviting. This version brings bold flavor with very simple preparation. The carrots soften in the oven and take on a sweet roasted taste. The mushrooms brown beautifully and add depth to every bite. Everything comes together with a quick miso butter that melts into the vegetables while they are still warm.
The miso butter creates the biggest flavor moment in this recipe. The white miso adds deep savory notes that feel rich and comforting. The garlic and soy sauce help round out the flavor and bring in a gentle punch. The shallots roast alongside the vegetables and offer a sweet and mellow finish. The combination tastes balanced and full without feeling complicated. It all resembles the flavor of slow cooked dishes but comes together in under an hour.
This dish works for weeknight dinners because the preparation is very easy. You only need to slice the vegetables, toss them with oil and seasonings, and roast everything until tender. The oven does most of the work and delivers great flavor without effort. The miso butter mixes in one bowl and takes only a minute to prepare. The parsley and scallions add a fresh and bright touch right at the end.
You can serve this recipe with almost anything. It pairs well with roasted chicken, grilled fish or warm grains. It also sits beautifully on holiday tables because the flavor feels rich enough for special occasions. The vegetables hold up well after roasting, so you can prepare them ahead and warm them before serving. Leftovers taste great and work in salads, grain bowls or omelettes.
This dish offers comfort and brightness in one simple recipe. The roasted vegetables provide warmth and texture. The miso butter brings irresistible savory flavor. Everything finishes with a fresh topping that keeps the dish lively. It is a side that feels simple, flavorful and easy to enjoy any night of the week.
Roasted Miso Carrots and Mushrooms
Equipment
- 2 Baking Sheet
- Mixing Bowl
- small bowl
- Sharp knife
- Spoon or spatula
Ingredients
- 1 lb portobello mushrooms sliced into 1 inch pieces (454g)
- 1 lb maitake mushrooms sliced into 1 inch pieces (454g)
- 3 shallots peeled and quartered
- 6 large carrots peeled, halved lengthways if very large, and sliced into 1½ inch diagonal slices (about 680g)
- ¼ cup extra virgin olive oil 60ml
- Salt and pepper to season
- 3 tbsp unsalted butter softened
- 1 tbsp white miso paste
- 2 tbsp grated garlic cloves
- 2 tsp soy sauce
- 1 tsp rice wine vinegar
- 2 scallions sliced diagonally
- 3 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 425ºF / 220ºC and line two baking sheets with parchment paper.
- In a large bowl toss the carrots, mushrooms, shallots, olive oil, one teaspoon of salt and half a teaspoon of pepper until evenly coated.
- Tip onto the baking sheets and bake until the carrots are tender and the mushrooms have browned (30-45 minutes)
- In the meantime, mix together the butter, miso, garlic, soy sauce, vinegar and two tablespoons of parsley in a small bowl.
- In a separate bowl toss the chopped scallions and remaining tablespoon of parsley.
- As soon as the trays come out of the oven, toss with the miso butter then transfer onto a serving platter and sprinkle over the scallions and parsley.
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