Miso-Glazed Carrot and Sweet Potato Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A sweet-savory vegetable stir-fry with deep umami flavor from miso paste, roasted until caramelized for perfect texture. This asian-inspired vegetarian (gluten-free) ready in about 45 minutes pairs sweet potatoes, carrots, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 20 min Cook: 25 min Serves 4 Asian cuisine 220 cal/serving

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Ingredients

2 medium, peeled and diced 1/2-inch sweet potatoes
3 medium, peeled and sliced 1/4-inch thick carrots
2 tbsp miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sesame oil
1 tbsp soy sauce
2 cloves, minced garlic
1 tsp, grated ginger
2, sliced green onions
1 tsp, toasted sesame seeds

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Equipment for this recipe

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Instructions

Step 1: Toss 2 diced sweet potatoes and 3 sliced carrots with 1 tsp sesame oil on a baking sheet. Roast at 425°F for 20 minutes until tender and slightly caramelized at the edges.
Step 2: Whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tbsp soy sauce in a small bowl until smooth.
Step 3: Heat a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tsp grated ginger, sautéing for 30 seconds until fragrant.
Step 4: Add the roasted vegetables to the skillet, then pour the miso glaze over them. Toss constantly for 2-3 minutes until vegetables are glossy and sauce is thickened.
Step 5: Remove from heat and stir in 2 sliced green onions. Transfer to a serving dish and sprinkle with 1 tsp toasted sesame seeds before serving.

Frequently asked questions

How long does Miso-Glazed Carrot and Sweet Potato Stir-Fry take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Carrot and Sweet Potato Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sweet potatoes from drying out.

Can I substitute ingredients in Miso-Glazed Carrot and Sweet Potato Stir-Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Carrot and Sweet Potato Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Carrot and Sweet Potato Stir-Fry gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.