Miso-Glazed Carrot and Sweet Potato Sheet Pan
Vibrant roasted vegetables coated in a savory-sweet miso glaze, perfect as a side or main dish. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 43 minutes, pairs carrots, sweet potatoes, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 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
- 12 oz (julienned) carrots
- 12 oz (1/2-inch cubes) sweet potatoes
- 2 tbsp miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 (thinly sliced) green onions
- 1/4 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). In a bowl, whisk miso paste, maple syrup, rice vinegar, sesame oil, and 1/4 tsp salt until smooth.
- Step 2: Toss carrots and sweet potatoes with 1 tbsp miso glaze on a parchment-lined sheet pan, spreading in a single layer. Roast for 25 minutes, flipping halfway, until vegetables are tender and caramelized at edges.
- Step 3: Remove from oven and brush with remaining miso glaze. Sprinkle with sesame seeds and green onions, then return to oven for 3 minutes to toast seeds slightly.
- Step 4: Serve immediately while warm, ensuring the glaze is glossy and vegetables are fork-tender.
