Miso Maple Roasted Squash and Carrots

Landscape image of roasted carrots and squash.

5 from 2 votes

Miso Maple Roasted Squash and Carrots

Say goodbye to boring veggies! These miso and maple roasted fall vegetables will steal the show at your Thanksgiving of Christmas dinner. These are destined to be a new family favorite.

Course Side Dish

Cuisine American

Keyword maple roasted carrots, maple roasted delicata squash, miso roasted carrots, miso roasted squash, roast vegetables

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 161kcal

Author Lauren Keating

Ingredients

1 large delicata squash cut in half lengthwise, seeds removed, then cut into half moons
2 large carrots peeled and sliced into rounds
2 Tablespoons avocado oil or other high-heat neutral oil
1 Tablespoon maple syrup
1 Tablespoon miso paste
1 Tablespoon unsalted butter cut into small pieces
1 Tablespoon rice wine vinegar
1 pPinch cayenne pepper optional
Flaky sea salt for garnish

Instructions

Peel the squash and cut it in half lengthwise. Scoop out the seeds. Cut the flesh into 1/8-inch thick half moons. Cut the carrots into 1/8-inch rounds.
Heat your oven to 425° F.
In a large bowl, mix together the maple syrup, miso, rice wine vinegar, and cayenne.
Add the squash and carrots and mix to coat all sides. Spread onto a baking sheet or roasting pan in a single layer. Scatter the butter over the top.
Transfer to the oven and bake for 25-30 minutes until the squash and carrots are tender and caramelized.
Broil on high for 4-5 minutes for additional char.
Season to taste with a pinch of flaky sea salt.

Nutrition