Miso-Roasted Carrot and Broccoli Salad

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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.

Crisp roasted vegetables tossed in a savory-sweet miso dressing, featuring vibrant carrots and broccoli for a refreshing, nutrient-packed meal. This Japanese-inspired salad recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs carrots, broccoli, miso paste into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 20 min Serves 4 Japanese cuisine 220 cal/serving

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Ingredients

12 oz, peeled and sliced into 1/4-inch coins carrots
12 oz, cut into florets broccoli
2 tbsp miso paste
1 tbsp rice vinegar
1 tsp maple syrup
1 tsp sesame oil
1 tbsp toasted sesame seeds
3, thinly sliced green onions

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Instructions

Step 1: Preheat oven to 400°F. Toss 12 oz sliced carrots and 12 oz broccoli florets with 1 tsp sesame oil on a sheet pan, then roast for 20 minutes until tender-crisp with slightly caramelized edges.
Step 2: Whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tsp maple syrup, and 1 tsp sesame oil in a small bowl until smooth to create the dressing.
Step 3: Transfer roasted vegetables to a large bowl. Add 1 tbsp toasted sesame seeds and 3 thinly sliced green onions, then pour in the miso dressing. Toss gently until evenly coated, ensuring no clumps form.