This air fryer miso glazed vegetables with sriracha are a mix of all your fall favorite vegetables in a spicy, tangy sauce. These roasted vegetables are a perfect side dish for the holiday season. Ready in just 25 minutes!
Eat the rainbow.
I found veggies of all colors to make this easy air fryer vegetables!
It’s eye candy and happens to be good for the body too.
I nicknamed this a “Win-win recipe”!
Tips for making these veggies
- Use any veggies you have on hand. The miso sauce will work with all vegetables.
- Buy pre-cut veggies because they will make your life easier. Who wants to chop all these veggies right?
- I used broccolini in this recipe, but regular broccoli will work too.
- The first time I made these carrots, I kept them whole. That was a mistake because they require a long time to cook. So, I halved them lengthwise and they cooked at the same time with the rest of the veggies.
- If you can, make the sauce the night before and refrigerate. Give it time to deepen in flavors.
- Once you have added the sauce to the veggies, let it marinate the veggies for about 10 minutes.
- I set the air fryer option to “vegetables”. In my air fryer, the icon on the panel is for broccoli. At the half way mark, my air fryer will ping to remind me to “shake” the veggies. I open it up and give it a stir, carefully. This ensures that the veggies cook evenly.
- Keep the air fryer temperature at a low 300°F. Veggies cook faster and higher temperature just burns them.
- These veggies don’t refrigerate well. So, if you have leftovers, use them up in a day or two.
Making this keto recipe and low carb friendly
Everything about this recipe is keto-friendly….
…..except the SRIRACHA!
I know, it saddens me deeply to know and to have to tell you that sriracha is not keto friendly.
What makes sriracha not keto?
Sriracha has added sugars. These sugars are the regular sugars which are highly processed.
So, what can you do instead?
The people who make sriracha also make a chili garlic sauce that is very keto friendly. It’s the chili garlic sauce and easily found in all grocery stores and even (Affiliate Link) Amazon.
Use this sauce in place of sriracha.
To sweeten this sauce, I used (Affiliate Link) NuNaturals Stevia Alcohol Free Liquid drops. It’s a natural sweetener with no artificial flavors in it.
A cornucopia of veggies
What veggies can you use in the miso glazed vegetables?
- Snap peas
- Bell peppers
- Carrots (I used rainbow carrots in this recipe)
- Butternut squash and squashes of all kinds
- Green beans
The sky is the limit with these roasted vegetables recipe.
Cauliflower is optional in this recipe. It works well in this recipe, but, I think cauliflower prefers being the center of a recipe. It shines as a whole cauliflower main course meal or as cauliflower rice.
Red, white and yellow, what’s in a color?
Miso types are differentiated by it’s colors.
1) White miso
White is the least fermented miso and it’s on the sweeter side. If you are new to miso, this is where I would recommend you start. It’s milder taste get your taste buds adjusted to the taste.
2) Yellow miso
This is most commonly used miso. It is still on the mild side, but, has a little bite to it. The color says yellow, but they range from light yellow to light brown.
It’s the miso I use all the time, like in flavoring eggplant or when making a butternut squash pie. It’s the perfect level of fermentation and sweetness for these air fryer miso glazed vegetables. I use the (Affiliate Link) light brown variety
3) Red miso
This miso color packs quite a punch! It’s the longest fermented miso and more on the saltier side. When you first open an package with this miso, you will have to take a step back!
The aromas in the red miso are very strong.
This miso is generally used to flavor tough meats and sometimes, fish too. It’s flavors penetrate the deepest layers of flesh.
Red miso is generally to strong for my taste and I think it’s over kill for flavoring vegetables.
But, red miso is really good for your gut bacteria. If you can, PUN ALERT, stomach it, then it’s the best miso type to heal your gut.
What if I don’t have miso?
Substitutes for miso in this recipe:
- Almond butter
- Peanut satay sauce
- Tomato paste
- Harissa paste (easily found in stores like Publix and Target)
Step by step instructions with images
- Start by making the sauce first. If you can make it and keep it overnight, do so. To make the sauce, add 2 Tbsp of yellow miso, 3 Tbsp of coconut aminos, 1 tsp of NuNaturals Stevia drops, 1 tsp of mirin (or rice vinegar), 1 tsp of ginger powder and 1 Tbsp Sriracha or Chili Garlic Sauce. Mix well
- In a bowl, assemble the veggies. I use 1.5 cups cauliflower, 7 pieces of broccolini, 1 cup sliced baby mushrooms, 1/2 of a red and green bell pepper, 1 cup of rainbow carrots (halved lengthwise), 1/4 of a sweet onion, 1 cup butternut squash.
- Drizzle the sauce over the vegetables.
- Mix well and set it aside for 10 minutes, if you can.
- Line just the bottom of the air fryer basket with wax paper. Don’t let any of the edges of wax paper be raised. Place the vegetables in it and put the basket back in the air fryer.
- Set the air fryer to 300°F and choose the veggie option, if you have it. Set the time to 25 Minutes. The reason I choose the veggie option is because it alerts me at the half way mark to mix the veggies.
- At the halfway mark, pause the air fryer and remove the basket. Remember, it’s hot so handle with care. Give the veggies a quick mix and place the basket in the air fryer again. Resume the frying process.
- Once complete, let it cool for a few minutes before serving. I like to drizzle a little sriracha or chili garlic sauce on top of the veggies before serving. Purely optional step.
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Air Fryer Miso Glazed Vegetables
- COSORI Air Fryer
For the sauce
- 2 Tbsp yellow miso
- 3 Tbsp coconut aminos
- 1 tsp NuNaturals Stevia Drops Or agave, but that would make it non-keto
- 1 tsp mirin or sub with rice vinegar
- 1 tsp ginger powder
- 1 Tbsp Sriracha sauce or sub with keto-friendly Chili Garlic Sauce
For the vegetables
- 1.5 cups cauliflower florets about 10 florets, small or medium sized
- 7 pieces broccolini florets
- 1 cup baby mushrooms sliced
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 cup rainbow carrots halved lengthwise
- 1/4 sweet onion bite-size pieces
- 1 cup butternut squash cubed
- Start by making the sauce first. Keep overnight, if possible
- In a bowl, assemble the veggies.
- Drizzle the sauce over the vegetables
- Mix well and set it aside for 10 minutes, if you have the time.
- Line just the bottom of the air fryer basket with wax paper and place the veggies in it.
- Set the air fryer to 300°F and choose the veggie option. Set it to 25 minutes
- At the halfway mark, pause the air fryer and carefully remove the basket. Give the veggies a quick stir and put the basket back. Resume the air frying
- Once complete, let it cool for a few minutes before serving. Optional: You can drizzle some sriracha or chili garlic sauce before serving.