Miso-Glazed Carrot and Sweet Potato Halves

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender vegetables roasted with a savory-sweet miso glaze, served as individual halves for balanced flavor and texture. This vegetarian recipe (gluten-free), ready in about 40 minutes, pairs carrots, sweet potatoes, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 medium carrots
• 4 medium sweet potatoes
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/4 cup water
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut carrots and sweet potatoes in half lengthwise, then slice each half into 1-inch pieces to create 8 pieces per vegetable.
2. Step 2: Whisk miso paste, rice vinegar, honey, sesame oil, water, garlic powder, and red pepper flakes in a small bowl until smooth.
3. Step 3: Place vegetable pieces in a single layer on a parchment-lined baking sheet, then pour the miso mixture evenly over them and toss gently to coat.
4. Step 4: Roast for 20-25 minutes, flipping once halfway, until edges are caramelized and vegetables are tender.
5. Step 5: Sprinkle with sesame seeds and serve warm.