Sweet Miso Glazed Vegtables With Crunchy Mushroom Bits

I happened to have a lot of different root vegetables left over and I thought what better to do with all that starchy goodness than to make a delicious pan of glazed vegetables. Instead of the very popular balsamic glaze, with is delicious I am not going to lie, I decided to go for a sweet miso glaze, with is something you don’t see just as much.

Glazing, if you haven’t done it before is very easy and you can do it while preparing a main course if you’re choosing to serve the vegetables as a side. I like mine even as a main dish, but for a little extra flavour I added crunchy mushroom bits. Which taste amazing! Honestly, I wanted to eat them just on their own as a TV snack, so good and the perfect addition to any veggie dish (or even to sprinkle on top of a salad or pasta). They taste a tiny bit like bacon because of their saltines but you still get enough of a mushroom flavour to not freak anyone out 🙂

Serves 2.


for the Mushroom Bits:

  • 3 cups or 200g of brown Mushrooms, finely chopped
  • 1 tsp of salt
  • 3 tsp of corn starch
  • 1 tbsp of coconut oil

for the Glazed Vegetables:

  • 1 large onion, red
  • 1 cup carrots, chopped
  • 1 cup parsnips, chopped
  • 1 cup radishes, chopped
  • 2 tsp coconut oil
  • 1 tbsp hatcho miso
  • 1 tbsp tamari
  • 2 tbsp agave


  1. Start by chopping the mushrooms into very fine pieces, add a sieve on top of a bowl and stir in the salt. Let them sit for about 15 minutes to allow the mushrooms to release as much water as possible.
  2. Once the mushrooms have released their water press them against the sieve to squeeze out a little more using the back of a spoon. Then toss them in the corn starch.
  3. Heat the coconut oil on high heat and add the mushrooms, while stirring cook for about 10 minutes or until they start to get crispy. Make sure the pan never gets dry so they don’t burn, if necessary add more coconut oil. Once they are done lay out on a piece of kitchen paper.
  4. For the vegetables peel and then chop the carrots, parsnips and the onion and chop the radishes.
  5. Heat up a large pan on high heat and add the vegetables with all of the other ingredients into the pan. Now add just as much water to cover the vegetables (approx. 3 cups) and let it simmer with a lid on until all of the water has gone and left a delicious and creamy glaze.
  6. Serve with the mushrooms sprinkled on top and some fresh greens of your choice.

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