Miso-Glazed Vegetables with Kefir-Kombucha Sauce

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Fermented foods provide great health benefits. We have combined several here to accompany our favorite miso-glazed roasted vegetables. Simply brush the miso mixture on for a few minutes of broiling and serve with you favorites, such as Kefir Kombacha Sauce, pickled beets, and Creole Me Up’s Pickleez.

Serves: 4
Difficulty: Easy
Prep time: 15 minutes
Cook time: 30 minutes


For Miso-Glazed Vegetables
1 eggplant, washed and cut into chunks
4-6 carrots, peeled
1 sweet potato (Japanese or other), washed and cut into thick wedges
1 red onion, wedged
2 T sesame oil
pinch each salt and pepper

For Miso Glaze
½ c white miso paste
1 T ginger, minced
1 T toasted sesame oil
1 T soy sauce or tamari
2 t seasoned rice vinegar
pinch black pepper, ground
2-3 T warm water
1 T sesame seeds

For Kefir Kombucha Sauce
1 c kefir
1 T Stinging Kombucha hot sauce (or other hot sauce brand, as desired)
pinch each salt and pepper


Preheat oven to 400°. Toss prepped vegetables with sesame oil. Place vegetables on parchment-lined sheet pan and roast 20 min, turning over halfway through. Remove from oven when softened and turn broiler to high.

For the miso glaze, combine white miso paste, ginger, sesame oil, soy sauce, rice vinegar and ground black pepper. If thick, add water to thin, then brush glaze onto vegetables. Broil 3-5 min to caramelize the miso glaze. Turn veggies, as needed, and watch closely to avoid scorching.

Remove from oven, plate and garnish with sesame seeds. Serve immediately with Kefir Kombucha Sauce, a quick whisk together of kefir, Stinging Kombucha hot sauce and pinch salt and pepper.