Miso-Glazed Sweet Potato and Brussels Sprouts Sheet Pan

By AislePrompt Editorial · ·

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.

Sweet potatoes and Brussels sprouts roasted on a sheet pan with a savory miso glaze, balancing umami and natural sweetness for a unique Thanksgiving side. This Japanese-inspired Thanksgiving recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, Brussels sprouts, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 10 min Cook: 35 min Serves 4 Japanese cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and cubed sweet potatoes and 1 lb halved Brussels sprouts with 1 tsp sesame oil until evenly coated.
  2. Step 2: Spread the vegetables evenly on a large rimmed baking sheet. Roast for 25 minutes, stirring halfway through to promote even browning.
  3. Step 3: Meanwhile, whisk together 3 tbsp white miso paste, 1 tbsp tahini, 2 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp grated fresh ginger until smooth.
  4. Step 4: After the initial 25 minutes, remove the sheet pan from the oven and drizzle the miso glaze over the vegetables, tossing gently to coat.
  5. Step 5: Return to the oven and roast for an additional 10 minutes until the vegetables are tender and caramelized at the edges.
  6. Step 6: Remove from oven and sprinkle with 1 tsp black sesame seeds before serving warm.

Related recipes