Miso-Glazed Carrot and Sweet Potato Medley

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet potatoes and carrots roasted in a savory-sweet miso glaze, finished with fresh herbs for a vibrant side dish. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 45 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.

Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

200 g carrots
300 g sweet potatoes
2 tbsp white miso paste
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp fresh ginger
2 tbsp scallions

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Instructions

Step 1: Slice 200 g peeled carrots into 1/4-inch coins and cut 300 g peeled sweet potatoes into 1/2-inch cubes. Place in a bowl.
Step 2: Whisk 2 tbsp white miso paste, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp grated fresh ginger in a small bowl until smooth.
Step 3: Pour glaze over vegetables, toss to coat evenly, then spread in a single layer on a baking sheet. Bake at 400°F for 25-30 minutes, stirring once after 15 minutes, until golden and tender.