Miso-Glazed Sweet Potato and Eggplant Sheet Pan

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

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 drafted and published.

Sweet potatoes and eggplant roasted with a savory miso glaze, caramelized to golden perfection with aromatic garlic. This Asian-inspired sheet-pan recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs sweet potatoes, eggplant, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 25 min Serves 4 Asian cuisine 180 cal/serving

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Ingredients

2 medium, peeled and diced into 1-inch cubes sweet potatoes
1 medium, diced into 1-inch cubes eggplant
2 tablespoons olive oil
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon maple syrup
2 cloves, minced garlic
1 teaspoon sesame oil
1 tablespoon sesame seeds

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

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sweet potatoes (peeled and diced into 1-inch cubes) and 1 medium eggplant (diced into 1-inch cubes) with 2 tablespoons olive oil in a large bowl.
Step 2: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 2 minced garlic cloves, and 1 teaspoon sesame oil.
Step 3: Pour the miso glaze over the vegetables and toss to coat evenly. Spread in a single layer on a parchment-lined baking sheet.
Step 4: Roast for 25 minutes, stirring once halfway, until vegetables are tender and caramelized. Garnish with 1 tablespoon sesame seeds before serving.