Miso-Glazed Root Vegetable Medley with Goma-Dashi

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

A vibrant medley of roasted root vegetables glazed with a savory-sweet miso and sesame broth, perfect for a Japanese-inspired Thanksgiving feast. This Japanese-inspired Thanksgiving recipe (gluten-free, vegetarian), ready in about 50 minutes, pairs carrots, parsnips, sweet potato 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 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: 30 min Serves 4 Japanese cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 medium, peeled and cut into 1/2-inch coins carrots
2 medium, peeled and cut into 1/2-inch coins parsnips
1 small, peeled and cut into 1/2-inch cubes sweet potato
1 large, cut into 1-inch wedges red onion
3 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp mirin
3 tbsp, toasted sesame oil
1 tbsp sugar
2 tbsp toasted sesame seeds

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Place carrots, parsnips, sweet potato, and red onion on a large baking sheet. Drizzle with 1 tbsp toasted sesame oil and toss to coat evenly.
Step 2: Roast for 25 minutes, flipping halfway through, until vegetables are tender and slightly caramelized at the edges.
Step 3: In a small bowl, whisk together white miso paste, rice vinegar, mirin, 2 tbsp toasted sesame oil, and sugar until smooth.
Step 4: Brush roasted vegetables generously with miso glaze and return to oven for 5 minutes to set the glaze.
Step 5: Transfer to a serving dish and sprinkle with 2 tbsp toasted sesame seeds.