Roasted vegetables with tahini miso dressing

Roast veges get a dose of umami flavour with this tasty recipe idea. Winter vegetables are drizzled with a super savoury tahini miso dressing to create the ultimate side dish for your next roast

By Helen Jackson
  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.


  • 2 beetroots, quartered
  • 2-3 tbsp oil
  • 300 gram pumpkin, chopped into chunks
  • 1 parsnip, cut into 5cm sticks
  • 2 red onions, quartered
  • salt
Tahini miso dressing
  • 1/4 cup rice vinegar
  • 2 tablespoon white miso paste
  • 2 tablespoon tahini
  • 1 teaspoon honey
  • 2 teaspoon sesame oil


  • 1
    Preheat oven to 180°C. Arrange the beetroot in a roasting dish, drizzle with oil and cook for 30 minutes.
  • 2
    Add pumpkin, parsnip and onion to the roasting dish, and cook for a further 30-40 minutes until tender.
  • 3
    Meanwhile, make the tahini miso dressing (see below).
  • 4
    Arrange vegetables on a platter, season with salt and drizzle with dressing.
Tahini miso dressing
  • 5
    Whisk together rice vinegar, miso, tahini, honey and sesame oil in a small bowl. Add a little water if dressing is too thick.


  • If you have leftovers from this dish, use them to add a flavoursome twist to your sandwiches or rolls. - These are great alongside a slow-roasted leg of lamb. They can be served straight from the oven, or at room temperature. PER SERVE Energy 255kcal, 1068kj • Protein 5.7g • Total Fat 16.7g • Saturated Fat 1.6g • Carbohydrate 17g • Fibre 6.9g • Sodium 444mg