Miso-Glazed Sweet Potato and Brussels Sprout Sheet Pan

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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, umami-packed sheet pan dish featuring roasted sweet potatoes and Brussels sprouts glazed with a miso-sesame sauce. This Japanese-inspired Thanksgiving recipe, ready in about 50 minutes, pairs sweet potatoes, Brussels sprouts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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: 15 min Cook: 35 min Serves 4 Japanese cuisine 260 cal/serving

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Ingredients

2 medium, peeled and cut into 1-inch cubes sweet potatoes
1 pound, trimmed and halved Brussels sprouts
3 tablespoons olive oil
2 tablespoons white miso paste
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
2 minced garlic cloves
1 tablespoon for garnish sesame seeds

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Instructions

Step 1: Preheat oven to 425°F. On a large sheet pan, toss 2 medium peeled and cubed sweet potatoes and 1 pound halved Brussels sprouts with 3 tablespoons olive oil and 1 teaspoon salt, spreading evenly.
Step 2: Roast the vegetables for 20 minutes until they start to soften and brown at the edges.
Step 3: Meanwhile, whisk together 2 tablespoons white miso paste, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon toasted sesame oil, and 2 minced garlic cloves in a small bowl until smooth.
Step 4: Remove the sheet pan from the oven and drizzle the miso glaze over the vegetables, tossing gently to coat.
Step 5: Return to oven and roast for an additional 10-15 minutes until vegetables are tender and caramelized, tossing halfway through.
Step 6: Sprinkle 1 tablespoon sesame seeds over the top before serving warm.