Miso-Roasted Root Vegetable and White Bean Stew
A hearty stew of roasted root vegetables simmered in savory miso broth with white beans, finished with fresh herbs for a comforting meal. This japanese-inspired vegetarian ready in about 55 minutes pairs olive oil, (15 oz), drained and rinsed white beans, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs (carrots, parsnips, sweet potatoes), cut into 1-inch cubes root vegetables
- 2 tbsp olive oil
- 1 can (15 oz), drained and rinsed white beans
- 3 cups vegetable broth
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1/2 tsp dried thyme
- 2, thinly sliced green onions
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1.5 lbs cubed root vegetables with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp dried thyme on a baking sheet.
- Step 2: Roast for 25 minutes until vegetables are tender and caramelized at edges.
- Step 3: In a medium pot, combine 1 can drained white beans, 3 cups vegetable broth, 2 tbsp miso paste, and 1 tbsp rice vinegar; bring to a gentle simmer over medium heat, stirring until miso dissolves.
- Step 4: Add roasted root vegetables to the pot and simmer for 10 minutes to meld flavors.
- Step 5: Stir in 2 sliced green onions and adjust salt if needed; serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Roasted Root Vegetable and White Bean Stew take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Roasted Root Vegetable and White Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Miso-Roasted Root Vegetable and White Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Roasted Root Vegetable and White Bean Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Roasted Root Vegetable and White Bean Stew?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
