Miso-Glazed Sweet Potato and Carrot Medley
Sweet potatoes and carrots caramelized in a savory miso glaze, roasted until tender and deeply flavorful. This Japanese-inspired sheet-pan recipe (gluten-free, vegetarian), ready in about 40 minutes, pairs sweet potatoes, carrots, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 2 lbs, peeled and cubed sweet potatoes
- 1 lb, peeled and cut into 1-inch pieces carrots
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 lbs peeled and cubed sweet potatoes and 1 lb peeled and cut carrots with 1 tsp sesame oil in a large bowl.
- Step 2: Whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp honey in a small bowl until smooth. Pour over vegetables and toss to coat evenly.
- Step 3: Spread vegetables on a baking sheet, roast for 25-30 minutes, stirring once halfway, until caramelized and tender at the edges, then sprinkle with 1 tbsp sesame seeds.
