Miso-Roasted Carrot and Broccoli Salad

By · Reviewed by AislePrompt Editorial · ·

Crisp roasted vegetables tossed in a savory-sweet miso dressing, featuring vibrant carrots and broccoli for a refreshing, nutrient-packed meal. This japanese-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs cut into florets broccoli, miso paste, rice vinegar 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Miso-Roasted Carrot and Broccoli Salad take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Roasted Carrot and Broccoli Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cut into florets broccoli from drying out.

Can I substitute ingredients in Miso-Roasted Carrot and Broccoli Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Roasted Carrot and Broccoli Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Roasted Carrot and Broccoli Salad vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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