Honey-Roasted Vegetables with Miso Glaze and Crunchy Walnuts

Erica’s Thoughts

I’m deep into holiday planning—thinking beyond the main event to the small, reliable dishes I can make for unexpected guests throughout the season. I love seasonal cooking and have built a repertoire of easy, flexible sides that pair with many mains. These roasted vegetables are one of those go-to recipes: familiar roasting flavors but made special with a honey-butter glaze and a handful of toasted walnuts. If you have white miso, stirring a spoonful into the glaze adds a subtle savory depth, but the recipe is delicious without it too.

They pair beautifully with roasted or baked proteins and simple green sides. Try them alongside roasted salmon, lemony green beans, chicken sausage over brown rice, tossed into pasta with shredded chicken and Parmesan, or as part of a Thanksgiving plate with turkey and mashed potatoes. Versatile and forgiving, they adapt to what you already have on the menu.

Expert Tips

• Uniform pieces: Cut root vegetables into roughly ½-inch pieces so they roast evenly.
• Don’t crowd the pan: Use two sheet pans if needed so the vegetables can caramelize instead of steam.
• Nut swaps: Use pecans, hazelnuts, or sliced almonds if you prefer.
• Reheat leftovers: Re-crisp in an air fryer or under the broiler for a few minutes. Leftovers are great in salads, grain bowls, or mixed into scrambled eggs.

Yes. Parsnips, butternut squash, beets, red onion, and broccoli all work well. Chop everything to similar sizes so it cooks evenly.

Store leftovers in an airtight container in the fridge for up to four days. Reheat in an air fryer at 375°F for 5–7 minutes or briefly under the broiler until warmed and crisp.

They pair with a wide range of mains—roasted or pan-seared fish, roasted chicken or turkey, grilled steak, or plant-forward bowls with grains and legumes.

Miso adds depth, but the glaze is delicious without it. You can also try a splash of Worcestershire, gochujang, or harissa for different savory or spicy notes.

Other fun side dishes for the holiday season:

Balsamic asparagus

Lemony green beans

Roasted sweet potatoes with crispy sage

Super cheesy orzo with bacon breadcrumbs

The best garlic mashed potatoes

These honey roasted vegetables are caramelized, golden, and finished with a buttery honey glaze for a cozy, colorful side dish.

Ingredients

Sheet pan veggies

• 1 large sweet potato, 1/2-inch cubes
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 3 red potatoes, 1/2-inch cubes
• 10 oz Brussels sprouts, halved or quartered
• 3 tablespoons extra virgin olive oil
• 1 heaping teaspoon each dried thyme, garlic powder, smoked paprika, and all-purpose seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Glaze

• 2 tablespoons butter, melted
• 2 tablespoons honey
• 1 tablespoon white miso paste (optional)
• 1/2 cup roughly chopped walnuts

For serving (optional): Parmesan or goat cheese, fresh herbs, lemon wedges, red pepper flakes

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with a silicone mat or parchment paper. Toss the sweet potato, carrots, potatoes, and Brussels sprouts with olive oil and seasonings until evenly coated. Spread in an even layer and roast for 20 minutes.
2. Whisk together melted butter, honey, and miso paste (if using). Remove the vegetables from the oven, add walnuts, drizzle the glaze over top, and toss to combine. Return to the oven for 5–6 minutes until edges are golden and glaze is glossy. Optionally, finish under the broiler for 30–60 seconds for extra crispness.
3. Serve hot with a protein or grain. Top with goat cheese or Parmesan and a squeeze of lemon if desired.

See the article above for serving suggestions, expert tips, and FAQs.