Miso-Roasted Carrot and Parsnip Salad with Sesame

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A sweet, savory salad with roasted root vegetables glazed in miso, topped with toasted sesame seeds. This Japanese-American-inspired salad recipe, ready in about 40 minutes, pairs carrots, parsnips, 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 200 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.

Ingredients

• 3 medium, peeled and sliced 1/4-inch thick carrots
• 2 medium, peeled and sliced 1/4-inch thick parsnips
• 2 tbsp miso paste
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 2 tbsp chopped cilantro

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 medium sliced carrots and 2 medium sliced parsnips with 1 tsp sesame oil on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While vegetables roast, whisk 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp sesame oil in a small bowl until smooth.
3. Step 3: After roasting, toss warm vegetables with miso glaze. Transfer to a serving dish, sprinkle with 1 tbsp toasted sesame seeds, and garnish with 2 tbsp chopped cilantro.