Step 1

Adjust an oven rack to the middle position and preheat the oven to 425 degrees.

Step 2

Toss the vegetables with olive oil and 3/4 teaspoon salt in a large bowl. Turn out onto a rimmed sheet pan (save the bowl) and roast for 20 minutes. Stir and continue to roast until vegetables are browned and tender, 10 to 15 minutes more.

Step 3

Meanwhile, whisk together the miso, soy sauce, honey, sesame oil and pepper in the reserved bowl.

Step 4

Remove the vegetables from the oven and toss in the bowl with the glaze. Sprinkle with the remaining salt, then transfer to a platter and serve warm or at room temperature.