Miso Sheet Tray Bake with Winter Vegetables
This delicious sheet tray bake recipe is versatile, super quick to make, and a frequent staple in my household!
It's January, and I'm harvesting turnips and carrots from the winter garden! This is the first year I've grown turnips. The variety I grew is called "Hakurei," and they're super sweet! They're delicious pickled and served with a Japanese curry or with sushi, but I didn't want to pickle the entire bed and I knew they'd be delicious in this recipe!
Sheet Tray Bakes
My husband and I love sheet tray bakes! The best part about them is that almost every vegetable tastes good in them! It's a great way to use veggies up before they go bad, to clear out some room in your refrigerator, or to enjoy the taste of fresh produce from your garden! Some of our staple add-ins are:
- Onions
- Potatoes
- Sweet potatoes
- Bell Peppers
- Carrots
- Summer and/or winter squash
- Mushrooms
- Fresh green beans
In every sheet tray bake we make, there's a protein component. Our personal favorite is kielbasa sausage because it crisps beautifully and adds a delicious umami flavor! But you can add whatever you have on hand--shredded chicken, pork chunks, beef chunks, etc. I use pork in this recipe!
If you're vegan/vegetarian, the best protein source for sheet tray bakes is marinated tofu! If you have time, I recommend marinating the tofu for at least 2 hours beforehand.
I Don't like Miso
If you don't like miso, check out this recipe for my traditional sheet tray bake. It's very similar to this recipe, but it doesn't use miso and you likely have all of the ingredients you need on hand already! You could also make this recipe and leave out the miso marinade. If you do, make sure to mix your veg and protein with a drizzle of oil and seasonings of choice. We personally love an Italian seasoning mix and a little bit of Tony Chachere's Creole Seasoning (I use it in everything)!
Recipe Video
- 1 acorn squash, cubed (can replace with butternut or pumpkin)
- 4 carrots, sliced
- 4 turnips, quartered
- 1 onion, sliced thinly
- 1 choice of protein (Kielbasa sausage, cubed pork, beef, chicken, shredded chicken, tofu, etc.)
- 2 tbsp miso paste (red or white)
- 2 tbsp soy sauce
- 1 tbsp mirin or seasoned rice vinegar (can replace with white vinegar)
- 2 tbsp brown sugar
- 1 clove garlic, minced
- 1/2 tsp ginger powder
- 1 tsp sesame seeds
- 1 tsp rep pepper flakes or nanami togarashi (optional)
- 1 drizzle vegetable oil
Preheat oven to 350 degrees F.
Mix all marinade ingredients in bowl and set aside.
Peel acorn squash, turnips, onion, and carrots.
Cube acorn squash and turnips. Slice onion and carrots. Put in large bowl.
Pour 3/4 of the marinade over vegetables and mix well.
Cut protein of choice and place in bowl with leftover marinade. Mix well.
Spread ingredients on sheet trays and put into oven.
Every 15 minutes, flip vegetables and meat.
Repeat until meat is cooked to desired, safe temperature and vegetables are fork-tender.