Miso-Glazed Eggplant & Sweet Potato Sheet Pan Dinner

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Sweet roasted eggplant and sweet potatoes coated in a savory-sweet miso glaze, finished with sesame seeds for a satisfying plant-based main. This japanese-inspired vegetarian (gluten free, vegan) ready in about 40 minutes pairs white miso miso paste, rice vinegar, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 2 medium, cut into 3/4-inch cubes eggplant
• 2 medium, peeled and cut into 3/4-inch cubes sweet potatoes
• 3 tbsp white miso miso paste
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp white miso, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sesame oil, and 1/4 tsp salt to form a smooth glaze.
2. Step 2: Toss 2 cups cubed eggplant and 2 cups cubed sweet potatoes with 2 tbsp olive oil in a large bowl. Spread in a single layer on a parchment-lined baking sheet.
3. Step 3: Brush the miso glaze evenly over vegetables, then roast for 25 minutes, flipping halfway through, until edges are golden and tender when pierced with a fork.
4. Step 4: Remove from oven and sprinkle generously with 1 tbsp toasted sesame seeds. Let rest for 5 minutes to allow flavors to meld before serving.