Miso-Glazed Eggplant and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Eggplant and carrots roasted with a savory miso glaze, resulting in a tender and flavorful side dish. This japanese-inspired vegetarian (vegetarian) ready in about 55 minutes pairs medium eggplant, carrots, white 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 a quick salad or grain on the side. 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: 35 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Cut 2 medium eggplants into 1/2-inch thick slices. Cut 1 lb carrots into 1/2-inch thick rounds. Toss the vegetables with 1 tsp sesame oil and 1/2 tsp salt, then spread in a single layer on a baking sheet.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tbsp water until smooth.
  3. Step 3: Roast the vegetables for 25-30 minutes until the eggplant is tender and the carrots are slightly caramelized, flipping halfway through.
  4. Step 4: Brush the miso glaze evenly over the roasted vegetables. Return to oven for 5 more minutes to set the glaze.
  5. Step 5: Sprinkle with 1 tbsp toasted sesame seeds and serve warm.

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Frequently asked questions

How long does Miso-Glazed Eggplant and Carrots take to make?

Total time is about 55 minutes (20 min prep + 35 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 Eggplant and Carrots?

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 medium eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Carrots?

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 Eggplant and Carrots 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 Eggplant and Carrots vegetarian?

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

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